Processed Products Regulations (C.R.C., c. 291)

Regulations are current to 2017-11-20 and last amended on 2013-04-26. Previous Versions

Processed Products Regulations

C.R.C., c. 291

CANADA AGRICULTURAL PRODUCTS ACT

Regulations Respecting the Grading, Packing and Marking of Processed Products

Short Title

 These Regulations may be cited as the Processed Products Regulations.

  • SOR/82-701, s. 2.

Interpretation

  •  (1) In these Regulations,

    acceptable method

    acceptable method means a method of analysis or examination designated by the Minister as acceptable for use in the administration of the Act and these Regulations; (méthode acceptable)

    acceptance number

    acceptance number[Repealed, SOR/95-548, s. 2]

    acidified low-acid food product

    acidified low-acid food product means a food product that has been treated by pickling or fermentation so as to attain an equilibrium pH of 4.6 or lower after heat processing; (produit alimentaire peu acide à pH réduit)

    Act

    Act means the Canada Agricultural Products Act; (Loi)

    adulterated

    adulterated[Repealed, SOR/2011-205, s. 26]

    Agency

    Agency means the Canadian Food Inspection Agency established by section 3 of the Canadian Food Inspection Agency Act; (Agence)

    brine pack

    brine pack means a pack in which a water and salt solution is used as the packing media with or without the addition of sugar; (conservé dans la saumure)

    commercial sterility

    commercial sterility means the condition of a food product that is free from viable forms of microorganisms, including spores, capable of growing in the food product above a temperature of 4°C; (stérilité commerciale)

    container

    container means the package in which a food product is offered for sale; (contenant)

    contaminated

    contaminated, in respect of a food product, means containing a chemical, drug, food additive, heavy metal, industrial pollutant, ingredient, medicament, microbe, pesticide, poison, toxin or any other substance not permitted by, or in an amount in excess of limits prescribed under, the Canadian Environmental Protection Act, 1999, the Food and Drugs Act or the Pest Control Products Act; (contaminé)

    critical factors

    critical factors means those physical and chemical factors that affect the ability of the thermal process to achieve commercial sterility; (facteurs critiques)

    cumulative sample size

    cumulative sample size[Repealed, SOR/95-548, s. 2]

    defective sample unit

    defective sample unit[Repealed, SOR/95-548, s. 2]

    Department

    Department[Repealed, SOR/2000-184, s. 23]

    Director

    Director means the person designated by the President of the Agency; (directeur)

    District Supervisor

    District Supervisor[Repealed, SOR/87-372, s. 1]

    edible

    edible means fit for use as food; (version anglaise seulement)

    establishment

    establishment means any place in which fruits or vegetables, or any product thereof, are prepared for food; (établissement)

    first dealer

    first dealer means any person who acquires for sale under their own label any food product packed by another person; (premier commerçant)

    flipper

    flipper[Repealed, SOR/95-548, s. 2]

    food

    food has the same meaning as in section 2 of the Food and Drugs Act; (aliment)

    food additive

    food additive has the same meaning as in section B.01.001 of Part B of the Food and Drug Regulations; (additif alimentaire)

    food product

    food product or product means any article of food prepared wholly or in part from fruit or vegetable; (produit alimentaire)

    formulation

    formulation means, in respect of a food product,

    • (a) its ingredients and components, including food additives, and

    • (b) the proportions of its ingredients and components; (formulation)

    grade

    grade means a grade established for canned and frozen fruits and vegetables pursuant to sections 3.1 and 4; (catégorie)

    hard swell

    hard swell[Repealed, SOR/95-548, s. 2]

    head space

    head space means that space between the top edge or rim of the container and the upper level of the contents; (espace libre)

    heavy pack

    heavy pack means a pack in which a minimum amount of water required for proper processing is used as the packing media; (conserve épaisse)

    hermetically sealed container

    hermetically sealed container means a container that is designed and intended to be secure against the entry of microorganisms including spores; (contenant hermétiquement scellé)

    hydrogen swell

    hydrogen swell[Repealed, SOR/95-548, s. 2]

    ingredient

    ingredient means an individual unit of food that is combined with one or more other individual units of food to form an integral unit of food; (ingrédient)

    inspection lot

    inspection lot[Repealed, SOR/95-548, s. 2]

    inspector

    inspector[Repealed, SOR/97-300, s. 1]

    label

    label means any printed, stencilled, lithographed or embossed label, sticker, seal, wrapper, stencil or receptacle; (étiquette)

    low-acid food product

    low-acid food product means a food product any component of which has a pH value above 4.6 and a water activity (Aw) above 0.85 after thermal processing; (produit alimentaire peu acide)

    Minister

    Minister means the Minister of Agriculture and Agri-Food; (ministre)

    multiple sampling plan

    multiple sampling plan[Repealed, SOR/95-548, s. 2]

    operator

    operator means the person who is responsible for the operation of a registered establishment; (exploitant)

    package

    package[Repealed, SOR/98-579, s. 1]

    packer

    packer[Repealed, SOR/86-622, s. 1]

    prepackaged product

    prepackaged product means any product that is packaged in a container in such a manner that it is ordinarily sold to or used or purchased by a consumer without being re-packaged; (produit préemballé)

    principal display panel

    principal display panel has the same meaning as in subsection 2(2) of the Consumer Packaging and Labelling Regulations; (espace principal)

    principal display surface

    principal display surface has the same meaning as in subsection 2(1) of the Consumer Packaging and Labelling Regulations; (principale surface exposée)

    processed

    processed means, in respect of a food product, canned, cooked, frozen, concentrated, pickled or otherwise prepared to assure preservation of the food product in transport, distribution and storage, but does not include the final cooking or preparation of a food product for use as a meal or part of a meal such as may be done by restaurants, hospitals, food centres, catering establishments, central kitchens or similar establishments where food products are prepared for consumption rather than for extended preservation; (transformé)

    Regional Director

    Regional Director[Repealed, SOR/95-548, s. 2]

    registered establishment

    registered establishment means an establishment that is registered pursuant to subsection 11(1); (établissement agréé)

    registered label

    registered label[Repealed, SOR/2013-76, s. 1]

    rejection number

    rejection number[Repealed, SOR/95-548, s. 2]

    sample

    sample[Repealed, SOR/95-548, s. 2]

    sample size

    sample size[Repealed, SOR/95-548, s. 2]

    sample unit

    sample unit[Repealed, SOR/95-548, s. 2]

    sampling plan

    sampling plan[Repealed, SOR/95-548, s. 2]

    scheduled process

    scheduled process means the thermal process alone, or in combination with critical factors, chosen by the operator for a given food product formulation, container type and size and unit of thermal processing equipment that will achieve at least commercial sterility; (traitement programmé)

    shipping container

    shipping container means a receptacle, package or wrapper in which containers of food products are placed for transportation; (contenant d’expédition)

    single sampling plan

    single sampling plan[Repealed, SOR/95-548, s. 2]

    solid pack

    solid pack means a pack in which the fruit or vegetable has been partially or wholly precooked before processing so as to allow the product to pack closely with the minimum amount of free liquid; (conserve compacte)

    substitute

    substitute means any food product that resembles a processed product in appearance and is prepared for the same uses as the processed product but does not meet the standards set out in these Regulations for the processed product; (succédané)

    syrup pack

    syrup pack means a pack in which sugar, invert sugar, honey, dextrose or glucose, in dry or liquid form, is used with water as the packing media; (conservé dans le sirop)

    vacuum pack

    vacuum pack means a pack in which a minimum amount of packing media is used and the vacuum in the can is created mechanically; (conservé sous vide)

    water activity

    water activity means the ratio of water vapour pressure of the food product to the vapour pressure of pure water at the same temperature and pressure; (activité de l’eau)

    water pack

    water pack means a pack in which water is used as the packing media. (conservé dans l’eau)

  • (2) and (3) [Repealed, SOR/93-496, s. 1]

  • SOR/79-541, s. 1;
  • SOR/81-337, s. 1;
  • SOR/86-622, s. 1;
  • SOR/87-133, s. 1;
  • SOR/87-350, s. 1(F);
  • SOR/87-372, s. 1;
  • SOR/88-383, s. 1;
  • SOR/91-687, s. 1;
  • SOR/93-330, s. 1;
  • SOR/93-496, s. 1;
  • SOR/95-548, s. 2;
  • SOR/97-300, s. 1;
  • SOR/98-579, s. 1;
  • SOR/2000-184, s. 23;
  • SOR/2003-6, s. 40;
  • SOR/2011-205, s. 26;
  • SOR/2013-76, s. 1.

PART IHealth and Safety

  •  (1) Subject to subsections (2) and (3), no person shall market a food product in import, export or interprovincial trade as food unless the food product, including every substance used as a component or ingredient thereof,

  • (2) It is prohibited for anyone to mix a food product that is contaminated with another food product so that it meets the requirements of subsection (1).

  • (3) [Repealed, SOR/2003-6, s. 41]

  • (4) For the purposes of paragraph (1)(d), prepared in a sanitary manner means prepared in accordance with the provisions of sections 16 and 17.

  • SOR/91-687, s. 2;
  • SOR/95-548, s. 2;
  • SOR/2003-6, s. 41;
  • SOR/2006-221, s. 5(F);
  • SOR/2011-205, s. 27;
  • SOR/2012-286, s. 38(E).

 Despite section 2.1, a food product that is contaminated may be marketed in import, export or interprovincial trade as animal food if it is

  • (a) fit for use as animal food;

  • (b) labelled with the words “animal food” and “aliments pour animaux”;

  • (c) prepared separately from food products intended for use as food; and

  • (d) where appropriate, treated to give it the appearance of being inedible.

  • SOR/91-687, s. 2;
  • SOR/95-548, s. 2;
  • SOR/2003-6, s. 42;
  • SOR/2011-205, s. 28.

 An inspector may direct that a food product be disposed of or destroyed where the inspector suspects on reasonable grounds that the food product

  • (a) [Repealed, SOR/2011-205, s. 29]

  • (b) is contaminated;

  • (c) does not meet the requirements of subsection 2.1(1) or section 2.2 and cannot be prepared in such a manner that it meets those requirements; or

  • (d) is otherwise injurious to the health of any person.

  • SOR/91-687, s. 2;
  • SOR/95-548, s. 2;
  • SOR/2011-205, s. 29.

 No person shall market in import, export or interprovincial trade any food product in a container

  • (a) that has not been well sealed;

  • (b) the lid or bottom of which has become convex; or

  • (c) that is otherwise defective.

  • SOR/91-687, s. 2.

PART I.1Grades and Standards

 Where a grade or standard is established under these Regulations for a processed product, no person shall market in import, export or interprovincial trade any substitute for that processed product in such a manner that the substitute is likely to be mistaken for the processed product.

  • SOR/91-687, s. 2.

 The grades for canned fruits and vegetables set out in Table I of Schedule I, the grade names therefor and the standards therefor are as prescribed in that Table.

  • SOR/91-687, s. 2.

 The grades for frozen fruits and vegetables set out in Table II of Schedule I, the grade names therefor and the standards thereof, are as prescribed in that Table.

 The grades for canned and frozen fruits and vegetables set out in Schedule I that are imported and sold in their original containers are as prescribed in that Schedule and the grade names therefor are as set out in section 3 of Schedule V.

  • SOR/93-330, s. 2.

 [Repealed, SOR/93-330, s. 2]

 The standards for fruit and vegetable products set out in Schedule II are as prescribed in that Schedule.

 A fruit or vegetable product for which a standard is set out in these Regulations shall contain only the ingredients set out in the standard prescribed for the product in Schedule I or II.

  • SOR/78-170, s. 1.

 [Repealed, SOR/91-687, s. 4]

 The grade names established by these Regulations may be applied to containers of fruit and vegetable products only on the following terms and conditions:

  • (a) except in the case of an imported product sold in its original container, the product was prepared in a registered establishment in accordance with these Regulations; and

  • (b) the product was packed in a container prescribed in Part III and was marked as prescribed in Part IV.

  • SOR/91-687, s. 5.
  •  (1) Except as authorized by these Regulations or by an inspector, no person shall ship or transport from the establishment in which it was packed, any fruit or vegetable product for which grades are established in these Regulations unless there has been applied to the container of the product a grade name established by these Regulations.

  • (2) This section does not apply to fruit and vegetable products in Schedule I designated as “optional” and on which grade labelling is not mandatory.

PART I.2Test Marketing

  •  (1) The operator of a registered establishment or an importer of food products may apply in writing to the Director for an authorization to test market a food product that does not meet the requirements of these Regulations.

  • (2) The application referred to in subsection (1) shall contain

    • (a) the name, address and telephone number of the applicant and the facsimile number or the registration number of the establishment;

    • (b) a complete description of the food product including its

      • (i) common name,

      • (ii) list of ingredients and components thereof, and

      • (iii) formulation and method of manufacture, if other than as established under these Regulations;

    • (c) the type and size of the containers to be used in the test marketing of the food product;

    • (d) an estimate of the total quantity of the food product that will be test marketed;

    • (e) a description of the demographic or geographic area or areas intended to be covered by the test marketing;

    • (f) the expected duration of the test marketing period, up to a maximum of 24 months;

    • (g) a statement that

    • (h) the signature of the applicant or authorized agent of the applicant; and

    • (i) three samples of any label, or reasonable facsimiles of them, that will be applied to the food product.

  • (3) Every application for a test marketing authorization shall be accompanied by at least one sample of the food product to be test marketed.

  • (4) Where facsimile labels are submitted with the application referred to in subsection (1), the holder of the test marketing authorization shall submit a final label to the Director within 90 days after the date of issue of the authorization.

  • (5) The Director may issue a written authorization to the operator of a registered establishment or to an importer of food products to test market a food product for a period of up to 24 months where the Director is satisfied, based on information available to the Director, that the test marketing of the food product will not

    • (a) disrupt the normal or usual trading patterns of the industry;

    • (b) confuse or mislead the public; or

    • (c) have an adverse affect on public health or safety or on product pricing.

  • (6) The Director may cancel an authorization issued pursuant to subsection (5) where

    • (a) the application contains false or misleading information; or

    • (b) any condition set out in this section is not met.

  • SOR/94-465, s. 1;
  • SOR/2011-205, s. 30.

PART IIRegistration of Establishments and Operation and Maintenance of Registered Establishments

[SOR/2011-205, s. 31(F)]
  •  (1) An application for the registration of an establishment, or for the renewal or amendment of an existing registration, shall be made to the Director, in a form provided by the Agency, accompanied by the applicable fee prescribed by the Canadian Food Inspection Agency Fees Notice, and shall contain the following information:

    • (a) the name, address, including the postal code, telephone number and, if any, facsimile number of the applicant and of the establishment, where they are different from those of the applicant;

    • (b) whether it is an application for a new registration or for the renewal or amendment of an existing registration;

    • (c) the existing registration number, if any;

    • (d) whether the establishment is owned by individual, a partnership, a co-operative or a corporation;

    • (e) the name under which the establishment operates, where the name is different from that of the applicant;

    • (f) the names and titles of all owners, partners, officers and directors of the establishment; and

    • (g) whether the establishment packs low-acid food products or acidified low-acid food products in hermetically sealed containers.

  • (2) Every application referred to in subsection (1) shall have annexed thereto a copy of an outline of a sanitation program for the establishment indicating

    • (a) the person responsible for carrying out the program;

    • (b) the equipment available for use to bring about and maintain clean and sanitary conditions; and

    • (c) the measures proposed to ensure clean and sanitary conditions.

  • SOR/79-918, s. 1;
  • SOR/86-622, s. 3;
  • SOR/87-372, s. 2;
  • SOR/97-300, s. 2;
  • SOR/2000-183, s. 17;
  • SOR/2000-184, s. 30;
  • SOR/2003-6, s. 43(F).
  •  (1) Where an establishment, in respect of which an application referred to in subsection 10(1) has been made, complies with the conditions prescribed by sections 13 to 19, the Director shall

    • (a) register the establishment by entering its name in the register of registered establishments of the Agency and by assigning it a registration number; and

    • (b) issue to the operator of the establishment a Certificate of Registration for the establishment.

  • (2) The operator of a registered establishment shall post and keep posted the Certificate of Registration issued to him under subsection (1) in a conspicuous place in the establishment for the period during which the certificate remains in force.

  • (3) The operator of a registered establishment shall not assign or transfer the Certificate of Registration issued for that establishment.

  • SOR/87-372, s. 2;
  • SOR/93-496, s. 6;
  • SOR/2000-184, s. 24;
  • SOR/2000-317, s. 1;
  • SOR/2011-205, ss. 34 to 36(F).
  •  (1) Subject to subsections (2) and (5), the Certificate of Registration shall remain in force for the 12-month period following the date of issuance.

  • (1.1) [Repealed, SOR/2000-183, s. 18]

  • (2) The registration of an establishment may be suspended by the Director

    • (a) where

      • (i) the establishment does not comply with any provision of the Act or these Regulations,

      • (ii) the operator of the establishment does not comply with any provision of the Act or these Regulations, or

      • (iii) it is reasonable to believe that public health will be endangered if the establishment is allowed to continue operating; and

    • (b) where the operator has failed or is unable to take immediate corrective action.

  • (3) No registration referred to in subsection (2) shall be suspended unless

    • (a) an inspector has prepared a written report setting out the reasons for the suspension and the corrective measures required and has forwarded a copy of that report to the operator; and

    • (b) a Notice of Suspension of Registration is delivered to the operator.

  • (4) A suspension of registration under subsection (2) shall remain in effect

    • (a) until the required corrective measures have been taken;

    • (b) where a cancellation procedure has been commenced under subsection (5), until the resolution of the cancellation issue; or

    • (c) where a cancellation procedure has not been commenced under subsection (5), until a period of 90 days has elapsed.

  • (5) The registration of an establishment may be cancelled by the Director

    • (a) where the establishment does not comply with any provision of the Act or these Regulations; or

    • (b) where the operator of the establishment fails to comply with any provision of the Act or these Regulations.

  • (6) No registration referred to in subsection (5) shall be cancelled unless

    • (a) an inspector has, at the time of his inspection, notified the operator of the failure to comply with any provision of the Act or these Regulations;

    • (b) a copy of an inspection report has been delivered to the operator

      • (i) identifying the provision of the Act or these Regulations that has not been complied with, and

      • (ii) specifying the period of time for compliance with that provision of the Act and these Regulations in order to prevent the cancellation of the registration;

    • (c) the operator has failed to comply with or failed to bring the establishment into compliance with any provision of the Act or these Regulations within the period of time specified in the inspection report or continues, after that period, to violate or fail to comply with any provision of the Act or these Regulations;

    • (d) the operator has been given an opportunity to be heard in respect of the cancellation; and

    • (e) a Notice of Cancellation of Registration is delivered to the operator.

  • SOR/86-622, s. 3;
  • SOR/87-372, s. 2;
  • SOR/93-496, s. 6;
  • SOR/97-300, s. 3;
  • SOR/2000-183, s. 18;
  • SOR/2000-317, s. 2;
  • SOR/2003-6, s. 44;
  • SOR/2011-205, s. 34(F).

 Every establishment registered pursuant to section 11 shall be situated on land that

  • (a) is free of debris and refuse;

  • (b) provides or permits good drainage; and

  • (c) is not in such proximity to any source of pollution or any place that harbours insects, rodents or other vermin that food products in the establishment are likely to be contaminated.

  • SOR/83-414, s. 1;
  • SOR/87-372, s. 2;
  • SOR/2011-205, s. 36(F).
  •  (1) Every establishment registered pursuant to section 11 shall

    • (a) be of sound construction and in good repair;

    • (b) be constructed of material that is durable and free of any noxious constituent;

    • (c) be protected against the entrance of insects, birds, rodents and other vermin or anything likely to contaminate food products;

    • (d) have floors, walls and ceilings in the preparation and packing areas that are constructed in such a way that they can be cleaned and are impervious to moisture;

    • (e) have rooms and areas with adequate lighting, ventilation and plumbing to meet the requirements of the operations carried out therein and constructed so as to facilitate their cleaning and disinfection;

    • (f) be equipped, in areas where food is exposed, with light bulbs and fixtures that are of a type that will not cause food contamination in the event of breakage;

    • (g) have a sufficient number of rooms to accommodate separation of incompatible operations;

    • (h) have dressing rooms, lunch rooms and lavatories that are

      • (i) capable of being kept in a clean and sanitary condition,

      • (ii) adequate in size and equipment for the number of people using them,

      • (iii) well lighted and ventilated, and

      • (iv) in the case of lavatories, separate from and not leading directly into any room used for handling a food product;

    • (i) subject to subsection (2), be capable of supplying potable hot and cold water that is protected against contamination and is adequate in quantity and pressure to serve the water needs of the registered establishment;

    • (j) have adequate means of waste removal and disposal;

    • (k) have drainage and sewage facilities that are

      • (i) in accordance with the plumbing code of the province in which the establishment is located,

      • (ii) adequate to handle all wastes,

      • (iii) equipped with traps and vents,

      • (iv) designed and constructed so that there is no cross-connection between the effluent of human wastes and any other wastes in the establishment, and

      • (v) located in such a manner as to prevent product contamination;

    • (l) have, for the inspection, processing, packaging, grading, marking or storing of a food product, equipment that is

      • (i) constructed of corrosion-resistant material, free of any noxious constituent and cleanable,

      • (ii) accessible for cleaning, servicing and inspection or easily disassembled for those purposes, and

      • (iii) effective for the purpose for which it is intended;

    • (m) have food contact surfaces that are

      • (i) non-toxic,

      • (ii) smooth,

      • (iii) free from pitting, crevices and loose scale,

      • (iv) unaffected by food products,

      • (v) capable of withstanding repeated exposure to normal cleaning, and

      • (vi) non-absorbent;

    • (n) have adequate facilities and means for the thorough washing, cleaning and sanitizing of equipment;

    • (o) be equipped with appropriate container cleaning equipment located in the establishment; and

    • (p) have adequate means of establishing, maintaining and verifying the temperature and humidity of rooms where raw materials are located and food products are stored.

  • (2) A registered establishment may use water other than potable water referred to in paragraph (1)(i) where it is used solely for fire protection, boilers or auxiliary services and there is no connection between the system for that water and the system for potable water.

  • SOR/79-918, s. 2;
  • SOR/86-622, s. 3;
  • SOR/87-372, s. 2;
  • SOR/2003-6, s. 45(F);
  • SOR/2011-205, s. 36(F).

 [Repealed, SOR/87-372, s. 2]

 Every operator of a registered establishment shall maintain and operate the establishment in accordance with sections 16 to 19.

  • SOR/87-372, s. 2;
  • SOR/2011-205, s. 36(F).
  •  (1) The building, equipment and utensils and all other physical facilities of a registered establishment shall be maintained in a sanitary condition that prevents contamination of a food product.

  • (2) Every registered establishment shall be operated in accordance with the sanitation program referred to in subsection 10(2).

  • (3) [Repealed, SOR/2006-221, s. 6]

  • (4) A registered establishment shall have notices posted in prominent places instructing employees engaged in the preparation, packaging, marking, storing or other handling of a food product to clean their hands immediately after using toilet facilities.

  • (5) In a registered establishment, no material or coating shall be used in repairing the walls, ceilings, floors, doors, windows and other parts of any area in which food products are prepared, packaged, marked, stored or otherwise handled unless it is durable and free of any noxious constituent.

  • (6) Product sorting and inspection working surfaces in a registered establishment shall have a minimum illumination of 540 lx.

  • (7) All lavatories, sinks and drains in a registered establishment shall be maintained in a manner that prevents any odours or fumes therefrom from pervading any room where food or food products are prepared, packaged, marked, stored or otherwise handled.

  • (8) The operator of a registered establishment shall maintain an effective and safe rodent and insect control program and shall exclude dogs, cats and other pets from the establishment.

  • (9) Any detergent, sanitizer or other chemical agent in a registered establishment shall be properly labelled, stored and used in a manner that prevents contamination of a food product or a food product contact surface.

  • (10) Container cleaning equipment in a registered establishment shall be operated in a manner that ensures that containers used for food, when cleaned, are free from foreign material.

  • (11) Equipment and utensils used to handle inedible or contaminated materials in a registered establishment shall be so identified and shall not be used to handle edible products.

  • (12) No food product and no substance used in the preparation, packaging or other handling of a food product in a registered establishment shall be exposed to a source of contamination.

  • (13) No fruit or vegetable and no other food intended for use as an ingredient of a processed product in a registered establishment shall be maintained at a temperature and humidity that may cause that food to deteriorate or become unsuitable for human consumption.

  • (14) No food product shall be allowed to come into contact with anything in a registered establishment that might adversely affect the quality, colour or appearance of the product.

  • (15) Where steam is used in the processing of a food product in a registered establishment, the steam shall be generated from potable water.

  • (16) In a registered establishment, raw materials intended for use in a food product shall be washed as needed to remove soil or other contamination.

  • (17) Raw materials intended for use in a food product shall be inspected, sorted and culled in a clean and sanitary manner in order to remove unfit materials prior to the introduction of those raw materials into the processing line in a registered establishment.

  • SOR/79-918, s. 3;
  • SOR/87-372, s. 2;
  • SOR/2003-6, s. 46(E);
  • SOR/2006-221, s. 6;
  • SOR/2011-205, s. 36(F).
  •  (1) No person who is suffering from or is a known carrier of a communicable disease or who has an open and infected lesion shall work in any area of a registered establishment where there is a danger of contaminating a food product or a food product contact surface with pathogenic micro-organisms.

  • (2) Every person engaged in the preparation, packaging, marking, storing or other handling of a food product in a registered establishment shall clean his hands thoroughly immediately after using toilet facilities and as frequently as necessary to prevent the contamination of a food product.

  • (3) Every person handling a food product in a registered establishment shall wear sanitary clothing and hair covering and, where gloves are used in the handling of a food product, only gloves that are made of an impermeable material and are maintained in a sound, clean and sanitary condition.

  • (4) No person shall use tobacco in any form, chew gum or consume food of any kind except water dispensed from a drinking fountain in any part of a registered establishment in which a food product is prepared, packaged, marked, stored or otherwise handled.

  • (5) No person engaged in the preparation or packaging of a food product in a registered establishment shall wear an object or use a substance that may fall into or otherwise contaminate the food product.

  • SOR/79-918, s. 4;
  • SOR/82-720, s. 1;
  • SOR/86-622, s. 3;
  • SOR/87-372, s. 2;
  • SOR/2003-6, s. 47(F);
  • SOR/2011-205, s. 36(F).

 [Repealed, SOR/2003-6, s. 48]

PART IIIPacking

Standard Containers

 Containers used to pack the canned fruit and vegetable products set out in column I of an item of Table I to Schedule III shall meet the specifications prescribed in columns II and III of that item.

  • SOR/87-133, s. 2.
  •  (1) Subject to subsection (2), containers used to pack the frozen fruit and vegetable products set out in column I of an item of Table II of Schedule III shall meet the specifications prescribed for that item in that Table.

  • (2) Containers of a size smaller than the smallest size prescribed for items (3) to (9) of Table II of Schedule III, respectively, may be used to pack the vegetable products set out in column I of those items.

  • SOR/87-133, s. 2;
  • SOR/89-266, s. 1;
  • SOR/2013-76, s. 2.

 Containers used to pack the fruit and vegetable products set out in column I of an item of Table III to Schedule III shall meet the specifications prescribed in columns II and III of that item.

  • SOR/87-133, s. 2.

 [Repealed, SOR/2001-80, s. 1]

 The volume capacity of glass or other types of containers not made of metal shall be equal to the volume capacity of metal containers for the various products set out in Table I and Table III of Schedule III.

  • SOR/89-266, s. 2.

 [Repealed, SOR/89-266, s. 3]

  •  (1) Notwithstanding sections 20 to 23 and subject to subsection (4), any fruit or vegetable products set out in Tables I to IV of Schedule III may be marketed in containers of a volume or weight exceeding the greatest volume or weight set out in those Tables where

    • (a) the containers hold,

      • (i) for a product packed by weight, a net quantity of product that is not more than 20 kg, or

      • (ii) for a product packed by volume, a net quantity of product that is not more than 20 L;

    • (b) the net quantity of product declared on the labels of containers is a whole number multiple of 500 g for a product packed by weight or of 500 mL for a product packed by volume; and

    • (c) the containers are labelled in accordance with Part IV.

    • (d) and (e) [Repealed, SOR/2013-76, s. 3]

  • (2) Despite section 20, containers of a size smaller than the smallest size specified in Table I of Schedule III may be used to pack the fruit and vegetable juices and concentrated apple juice set out in that Table.

  • (3) Despite section 22, containers of a size smaller than the smallest size specified in Table III of Schedule III may be used to pack the fruit juices, jams, jellies, marmalades, grape juice, concentrated grape juice, grape juice from concentrate, pickles, relishes, chutneys, olives, horseradish sauce and creamed horseradish set out in that Table.

  • (4) and (5) [Repealed, SOR/2013-76, s. 3]

  • SOR/80-762, s. 2;
  • SOR/82-672, s. 1;
  • SOR/87-133, s. 3;
  • SOR/93-496, s. 3;
  • SOR/2001-80, s. 2;
  • SOR/2003-6, s. 49;
  • SOR/2013-76, s. 3.

Standard of Fill

  •  (1) The minimum net and drained weights, and the average drained weights of containers for canned fruits and vegetables set out in Table I of Schedule IV, are as prescribed in that Table.

  • (2) The maximum head space for metal containers set out in Table II of Schedule IV are as prescribed in that Table.

  • (3) The minimum fill of containers for frozen fruits and vegetables is a fill of not less than 90 per cent of the inner capacity of the container.

  • (4) The percentage of drained solids of Beans with Pork or Beans with Pork and Tomato Sauce or Vegetarian Beans, as specified in sections 28 and 29 of Schedule II, shall be determined by an acceptable method.

  • (5) The percentage of drained solids of Canned Tomatoes, as specified in section 52 of Table I of Schedule I, shall be determined by an acceptable method.

  • (6) The net and drained weights of canned fruits and vegetables, as specified in Table I of Schedule IV, except those products mentioned in subsections (4) and (5), shall be determined by an acceptable method.

  • SOR/80-762, s. 3;
  • SOR/85-775, s. 1;
  • SOR/95-548, s. 2.

 Notwithstanding section 26, all containers of fruit and vegetable products shall be filled as full as processing will permit and no more syrup, brine or water shall be added than is necessary for proper processing.

Packing Media

  •  (1) Canned fruits shall be packed in a packing media of

    • (a) water;

    • (b) fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate; or

    • (c) a syrup consisting of water, fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate, in combination with sugar, invert sugar, honey, dextrose or glucose, in dry or liquid form, or any combination thereof.

  • (2) Frozen fruits shall be packed

    • (a) without the addition of a sweetening agent;

    • (b) with a sweetening agent consisting of sugar, invert sugar, dextrose or glucose in dry or liquid form or any combination thereof, used either with water as a syrup or added directly to the frozen product in dry form;

    • (c) with fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate; or

    • (d) with a syrup consisting of water, fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate, in combination with sugar, invert sugar, dextrose or glucose in dry or liquid form, or any combination thereof.

  • SOR/81-337, s. 3.
  •  (1) The range of the cut-out strengths of juice or syrup for canned or frozen fruits set out in Table III of Schedule IV are as prescribed in that Table.

  • (2) Where sugar, invert sugar, dextrose or glucose in dry form is added to the frozen fruits set out in Table IV of Schedule IV, the minimum percentage thereof that shall be added to such fruits is as prescribed in that Table.

  • SOR/80-762, s. 4.

 Canned vegetables shall be packed in a packing media of

  • (a) water with or without the addition of sugar, invert sugar, dextrose or glucose in dry or liquid form; or

  • (b) salt and water solution with or without the addition of sugar, invert sugar, dextrose, glucose or such seasonings or other ingredients as may be prescribed in the standards set out in Table I of Schedule I.

Packing of Low-Acid Food Products in Hermetically Sealed Containers

  •  (1) Subject to subsection (2), in a registered establishment, every low-acid food product packed in a hermetically sealed container shall be thermally processed until at least commercial sterility is achieved.

  • (2) Subsection (1) does not apply to a low-acid food product packed in a hermetically sealed container if it is

    • (a) stored continuously under refrigeration and the container in which it is packed, as well as the shipping container, is marked “Keep Refrigerated”; or

    • (b) kept continuously frozen and the container in which it is packed, as well as the shipping container, is marked “Keep Frozen”.

  • SOR/86-622, s. 2;
  • SOR/87-350, s. 2(F);
  • SOR/2011-205, s. 36(F).

 The operator of a registered establishment in which a low-acid food product packed in a hermetically sealed container is thermally processed shall

  • (a) keep in that establishment, for every low-acid food product that is processed,

    • (i) a written description of the scheduled process, together with the name of the person responsible for the development of the scheduled process, and

    • (ii) the formulation of the food product;

  • (b) keep the information referred to in subparagraphs (a)(i) and (ii) for at least three years after the use of the scheduled process;

  • (c) keep in that establishment, for each low-acid food product that is processed, a written statement of the procedures for the operation and maintenance of each unit of thermal processing equipment;

  • (d) keep in that establishment a written statement of a low-acid food product recall procedure;

  • (e) if requested by an inspector, produce a written statement of all relevant data used in the development of the scheduled process;

  • (f) maintain, for not less than three years after the date of processing, records that adequately set out the low-acid food product history, and that include as minimum information

    • (i) production volume, identification and distribution records,

    • (ii) the unit of thermal processing equipment used and the time, temperature and, where appropriate, the pressure of the process used,

    • (iii) the systems used to control the thermal process and critical factors,

    • (iv) information concerning maintenance of and modifications to each unit of thermal processing equipment and monitoring devices,

    • (v) process deviations and any corrective action taken,

    • (vi) incubation results, and

    • (vii) where applicable, cooling water treatments applied; and

  • (g) notify an inspector when a low-acid food product is to be recalled.

  • SOR/86-622, s. 2;
  • SOR/87-350, s. 3(F);
  • SOR/2011-205, s. 36(F).

 No low-acid food product packed in a hermetically sealed container shall be thermally processed in a registered establishment unless

  • (a) the container to be used has been found to meet the manufacturer’s specifications and is otherwise suitable for use prior to filling;

  • (b) the filling of the container has been controlled to ensure compliance with the scheduled process;

  • (c) the operation of each closing head is evaluated at frequent intervals and adjusted as required to maintain closures within the designated operating limits of the closing head;

  • (d) the container in which the low-acid food product is packed is marked in a legible and permanent manner to identify the establishment, the food product and the date on which the food product is thermally processed and, where any part of this information is coded, the meaning of the code used is made available to an inspector on request;

  • (e) the thermal processing is carried out under the continuous supervision of a person who has attended a course in thermal processing and has received a certificate of competence on completion of the course;

  • (f) the thermal process used meets or exceeds the requirements of the scheduled process;

  • (g) a written statement of the thermal process to be used for each low-acid food product and container size is located in a conspicuous place near the unit of thermal processing equipment while the unit is in use;

  • (h) each unit of thermal processing equipment is maintained in good working order;

  • (i) each unit of thermal processing equipment is equipped with adequate monitoring devices maintained in good working order;

  • (j) when batch thermal processing is employed, a heat sensitive indicator that visually indicates whether or not the container has been thermally processed is marked on or attached directly or indirectly to the container;

  • (k) the container-cooling water is of an acceptable microbiological quality and, in the case of water used in a cooling canal system, contains a residual amount of a bactericide at the discharge end of the canal; and

  • (l) containers are handled in such a manner as to avoid damage to the containers.

  • SOR/86-622, s. 2;
  • SOR/87-350, s. 4(F);
  • SOR/2011-205, s. 36(F).

PART IVMarking

 Except as otherwise provided in these Regulations, every container of a food product shall be labelled with

  • (a) the full name and address of the operator or, where the containers were packed for a first dealer, an indication that the product was packed for or distributed by the first dealer, together with the full name and address of the first dealer;

  • (b) the common name of the food product legibly and conspicuously declared, and when the name consists of more than one word, each word shall be clearly and prominently displayed on the label;

  • (c) in the English version the word “Brand” immediately below or in the French version the word “Marque” immediately above the brand or trade name if it is a geographical location or some other descriptive name;

  • (d) the true and correct variety, if the variety of fruit or vegetable is named on the label;

  • (e) the true and correct grade name for the product

    • (i) as set out in Schedule I, and

    • (ii) as illustrated in section 2 of Schedule V;

  • (f) for the products referred to in Schedule III, the declaration of net quantity on the principal display panel as set out in sections 1, 4 and 5 of Schedule V,

    • (i) in metric units, or

    • (ii) in metric units and in any other equivalent unit of measurement if it is not displayed more prominently than the metric units;

  • (f.1) the name of the product as set out in the standard prescribed for that product in Schedule I or II, where that name is different than the common name;

  • (g) the correct size number or the optional word designation on vegetable products that are size graded according to these Regulations;

  • (h) the words “solid pack”, if the product is a solid pack from which there is little or no free liquid;

  • (i) the words “heavy pack”, if the product is packed to contain the maximum drained weight that processing will permit;

  • (j) the words “in water”, if the product is packed in water;

  • (k) [Repealed, SOR/93-330, s. 3]

  • (l) [Repealed, SOR/90-41, s. 1]

  • (m) and (n) [Repealed, SOR/93-330, s. 3]

  • (o) the words “with pectin” in letters not less than 1/8 inch in height on containers over 10 ounces and not less than 3/32 inch in height on containers under 10 ounces in lettering readily discernible and prominently displayed immediately below the name of the jam, jelly or marmalade to which pectin has been added;

  • (p) the words “Seville”, “Extra Bitter” or “Bitter” if the product is an orange marmalade made from Seville, or similar bitter varieties of oranges;

  • (q) [Repealed, SOR/93-330, s. 3]

  • (r) the words “whole”, “cut”, “whole vertical pack”, “asparagus style”, “french style” or “french cut” to describe the style of pack if the product is canned or frozen green or wax beans;

  • (s) the words “tips removed” or “without tips” clearly and prominently displayed immediately below the name of the product if the product is Canada Choice Grade Asparagus cuts or cuttings packed without tips;

  • (t) the words “cream style”, “vacuum pack”, “brine pack”, “packed in brine” or “packed in liquid”, as the case may be, if the product is canned corn;

  • (u) the words “Vitaminized” or “Vitamin C Added” if the product is apple juice to which ascorbic acid has been added to increase the Vitamin C content;

  • (v) the words “Vitaminized” or “Vitamin C Added” if the product is mixed vegetable juices, tomato juice cocktail, prune nectar, apricot nectar, grape juice or grape juice from concentrate to which ascorbic acid has been added in order to increase the Vitamin C content;

  • (w) the words “contents — per cent slack filled” or “contents — per cent short weight”, if the container is slack filled or contains less than the minimum net and drained weight prescribed by these Regulations;

  • (x) to (z) [Repealed, SOR/93-330, s. 3]

  • (aa) a code mark indicating clearly the establishment where the product was packed and the date of packing if the product is a canned fruit or vegetable for which grades are established in these Regulations;

  • (bb) to (dd) [Repealed, SOR/93-330, s. 3]

  • (ee) the list of ingredients and their components, as required by paragraph B.01.008(1)(b) of the Food and Drug Regulations;

  • (ff) to (ll) [Repealed, SOR/93-330, s. 3]

  • (mm) the words “a water extract of dried prunes” immediately following the name of the product, if the product is prune nectar;

  • (nn) the word “freestone” or “clingstone” to describe the type of canned peaches, if the product is canned peaches;

  • (oo) the words “keep refrigerated” if the product is sauerkraut with preservative;

  • (pp) the words “keep refrigerated” if the product is a fruit juice packed in a non-hermetically sealed container;

  • (qq) the word “Wild” or “Cultivated” as well as the initial “I.Q.F.” (Individually Quick Frozen) or the words “Non-Free Flowing” if the product is frozen blueberries;

  • (rr) the word “Sparkling” or the word “Carbonated” if the product is apple juice, apple juice from concentrate, grape juice or grape juice from concentrate prepared with the addition of carbon dioxide under pressure; and

  • (ss) the word “Sweetened” on the principal display panel and in the same size of lettering as the words “Concentrated Orange Juice” if the product is sweetened frozen concentrated orange juice.

  • SOR/78-170, s. 4;
  • SOR/79-918, s. 5;
  • SOR/80-762, s. 5;
  • SOR/83-3, s. 2;
  • SOR/83-195, s. 1;
  • SOR/86-481, s. 1;
  • SOR/86-622, s. 3;
  • SOR/88-8, s. 1;
  • SOR/88-107, s. 1;
  • SOR/90-41, s. 1;
  • SOR/91-687, s. 6;
  • SOR/93-330, s. 3;
  • SOR/95-548, s. 2;
  • SOR/98-579, s. 2;
  • SOR/2003-6, s. 50(F).

 Except as otherwise provided in these Regulations, every label applied in respect of a food product shall meet the applicable requirements of sections 32 to 42.

  • SOR/98-579, s. 3.

 All information required by these Regulations to be shown on the label of a prepackaged product, or on the label of a container referred to in subsection 25(1), shall be shown in both official languages except that the identity and principal place of business of the person by or for whom the product was manufactured, processed, produced or packaged for sale may be shown in one of the official languages.

  • SOR/93-496, s. 4.

 If a food product prepared in a registered establishment is packed for a first dealer under that dealer’s private label, the registration number of the establishment or the dealer’s identifying code mark shall appear on the label or be embossed on the container.

  • SOR/86-622, s. 3;
  • SOR/2011-205, s. 32.

 No food product shall be labelled with the name of a product set out in an item of Schedule XII as the name or as part of the name of the food product, unless the food product meets the applicable standards for that product set out in Schedule I or II.

  • SOR/93-330, s. 4.
  •  (1) A product mentioned in Column I of an item of Table III of Schedule IV packed in syrup or fruit juice or fruit juice to which sugar has been added shall, when the percentage of soluble solids set out in Column II, III, IV, V or VI of that item is utilized, be labelled with the corresponding identification name of syrup referred to in that Schedule.

  • (2) Frozen fruits packed in sugar, invert sugar, dextrose or glucose in dry form shall be labelled to show the total percentage of sweetener or sweeteners added (e.g. “% sugar, invert sugar, dextrose or glucose added”).

  • SOR/78-170, s. 6.
  •  (1) Subject to subsection (2), each declaration required by this Part in respect of a product shall be clearly and prominently displayed on a label affixed to the container of the product in letters and numerals at least as large as the minimum size of letters and numerals prescribed for that area of principal display surface in section 1 of Schedule V.

  • (2) Where a declaration required by this Part is as to volume, net weight or count, only the numerals are required to be of the minimum size specified in section 1 of Schedule V.

 The grade names established by these Regulations shall be shown on the label as illustrated in

  • (a) section 2 of Schedule V in the case of a canned or frozen fruit or vegetable prepared in a registered establishment; and

  • (b) section 3 of Schedule V in the case of a canned or frozen fruit or vegetable imported and sold in its original container.

  • SOR/91-687, s. 7;
  • SOR/93-330, s. 5;
  • SOR/95-548, s. 2(F).
  •  (1) The grade names established by these Regulations shall be applied only to those products for which grades are provided in Tables I and II of Schedule I.

  • (2) Where the food product fails to meet the lowest grade prescribed for that product in Schedule I, it shall be marked “substandard” providing the product is sound, wholesome and fit for food.

  • SOR/93-330, s. 6.
  •  (1) The volume designation for containers of fruit and vegetable products, including frozen liquid foods, shall be declared on the label as prescribed by sections 1, 4 and 5 of Schedule V.

  • (2) The net weight declaration for frozen fruits and vegetables other than frozen liquid foods shall be declared on the label as prescribed by sections 1, 4 and 5 of Schedule V.

  • SOR/93-330, s. 7.
  •  (1) The declaration for size grading of green and wax beans, peas, lima beans, asparagus tips or spears, whole white potatoes, whole carrots and cut carrots-whole style shall be indicated on the label as follows:

    • (a) the number designation, its equivalent optional word designation or the word designation specified in Tables I to V and Table VII respectively, of Schedule VI for the vegetables listed in this section; or

    • (b) “assorted sizes” or “mixed sizes” where the product is a combination or blend of any two or more sizes; or

    • (c) “ungraded as to size” where the product has not been size graded.

  • (2) The words whole carrots and cut carrots-whole style have the same meaning as in subsection 16(1) of Table II to Schedule I.

  • SOR/86-780, s. 1.
  •  (1) Where food products are imported, the label shall state clearly and conspicuously the country where the product was packed, in type as prescribed in section 1 of Schedule V, either as part of the name and address of the foreign operator or as a separate declaration indicating the origin of the product.

  • (2) Notwithstanding subsection (1), where an imported food product has been packed for a Canadian importer under his private label, country of origin shall be declared on the label clearly and conspicuously in lettering not less than ¼ inch in height on containers over 10 ounces and not less than 1/8 inch in height on containers of 10 ounces and under.

  • SOR/86-622, s. 3.
  •  (1) The common name, the grade name and the declaration of net quantity required by these Regulations shall appear on the principal display panel of the label.

  • (2) All declarations required by these Regulations, other than those referred to in subsection (1) or those required to appear adjacent to the common name, may appear on any panel of the label other than a panel located on the bottom of the container.

 [Repealed, SOR/98-579, s. 4]

 [Repealed, SOR/2013-76, s. 4]

  •  (1) Notwithstanding section 31, the Minister may permit

    • (a) food products to be labelled or relabelled elsewhere than in the establishment where they were packed; and

    • (b) the shipping within Canada of unlabelled food products for remanufacturing purposes.

  • (2) Where shipments of unlabelled food products are made pursuant to subsection (1), an inspector shall attach to one package of the shipment a numbered detention tag duly completed and signed by the inspector.

  • (3) No person shall alter or remove the detention tag placed on the package of the shipment and no person shall remove, sell or otherwise dispose of any part of the shipment so detained until a release in writing has been obtained from an inspector.

 All packages in which containers of food products are packed shall be marked on one panel of the package with

  • (a) the name of the product;

  • (b) the name and address of the operator or, if the containers are packed for a first dealer, the name and address of the first dealer;

  • (c) the grade of the product as indicated on the labels of the containers;

  • (d) the number and size of containers in the package; and

  • (e) the registration number for the establishment in which the product was packed.

  • SOR/86-622, s. 3;
  • SOR/2011-205, s. 34(F).
  •  (1) The registration number assigned to an establishment under these Regulations shall not be applied to any container or package of food products prepared in any other establishment.

  • (2) No establishment shall use any container or package bearing the registration number or other identification mark assigned or belonging to any other establishment.

  • SOR/2011-205, s. 34(F).

PART VAnalysis, Inspection and Grading Services

 A person who wishes to have food products analyzed, inspected or graded shall

  • (a) make a request to an inspector at least 24 hours before the service is required or, if there is no inspector in the area, at the nearest inspection office at least 48 hours before the service is required;

  • (b) present the food products at a place and time designated by an inspector;

  • (c) make all food products from which samples will be drawn by the inspector readily accessible and ensure that they are in a condition suitable for analysis, inspection or grading;

  • (d) be available to assist the inspector, or designate an employee on the premises who will be available to assist the inspector, to open and close the containers and provide such other assistance as the inspector may request in order to provide the service; and

  • (e) indicate the grade names, if any, proposed to be placed on the containers, where the food products are unlabelled at the time they are presented.

  • SOR/86-622, s. 3;
  • SOR/97-300, s. 5.

 [Repealed, SOR/2000-183, s. 19]

 [Repealed, SOR/95-548, s. 2]

 Where, owing to poor examination conditions or latent defects in a product, an inspector is unable to determine the grade of the product, he may postpone inspection of the product for such period as is necessary in order to enable him to make an accurate determination of the grade.

  • SOR/87-372, s. 3.

PART VIExports

  •  (1) Subject to subsection (3) and section 57, no person shall export out of Canada any food product for which grades have been established under these Regulations as set out in Schedule I unless

    • (a) the food product has been prepared in a registered establishment; and

    • (b) the food product meets the requirements of one of those grades.

  • (2) Subject to subsection (3) and section 57, no person shall export out of Canada any food product or any food product of a class for which standards have been established under these Regulations as set out in Schedule II or any vegetable soup, spaghetti in tomato sauce, horseradish sauce, creamed horseradish, infant food or junior food, unless the food product

    • (a) has been prepared in a registered establishment;

    • (b) is packed in a container prescribed in Table III to Schedule III; and

    • (c) is marked as prescribed in Part IV.

  • (3) Subsections (1) and (2) do not apply to a shipment of food products that

    • (a) weighs 20 kg or less; or

    • (b) is part of an emigrant’s effects.

  • SOR/87-372, s. 3;
  • SOR/88-107, s. 2;
  • SOR/2001-80, s. 3;
  • SOR/2003-6, s. 51;
  • SOR/2011-205, s. 36(F).

 A food product that does not meet the requirements of these Regulations as to grade, standards, packing and marking may be exported if

  • (a) the shipper provides a signed statement

    • (i) confirming that the container and markings comply with the requirements of the importing country, and

    • (ii) setting out the quality specifications of the contract under which the food product is being exported;

  • (b) the lot number or code of the shipment is marked on the label or embossed on the container; and

  • (c) the label on the container does not misrepresent the quality, quantity, composition, character, safety or value of the food product.

  • (d) [Repealed, SOR/88-107, s. 3]

  • SOR/87-372, s. 3;
  • SOR/88-107, s. 3.

 A person who wishes to obtain an export certificate for a food product that certifies that the food product meets the export requirements of this Part shall

  • (a) submit an application, in a form provided by the Agency, duly completed in duplicate, to an inspector or at the nearest inspection office, containing the following information:

    • (i) the date and place of the application,

    • (ii) the registration number of the establishment in which the food product was prepared,

    • (iii) the name and address of the exporter,

    • (iv) the name and address of the consignee,

    • (v) the name of the carrier,

    • (vi) the date the shipment is to go forward,

    • (vii) a description of the food product and any identification marks including the grade and the brand name,

    • (viii) the number of shipping containers and the number, size and kind of containers per shipping container,

    • (ix) a statement that the food product mentioned in the application is sound, wholesome and edible and that it meets the requirements of the Act and these Regulations, and

    • (x) the signature of the applicant;

  • (b) have the food product inspected by an inspector in accordance with the terms set out in section 48; and

  • (c) pay the fee prescribed by the Canadian Food Inspection Agency Fees Notice, in accordance with the conditions of payment set out in that Notice.

  • SOR/87-372, s. 3;
  • SOR/97-300, s. 6;
  • SOR/2000-183, s. 20;
  • SOR/2000-184, s. 30.

PART VIIInterprovincial Trade

  •  (1) Subject to subsection (3) and sections 59.2 and 59.3, no person shall convey from one province to another any food product for which grades are prescribed in Schedule I unless the food product

    • (a) has been prepared in a registered establishment;

    • (b) meets the minimum grade prescribed for that food product in Schedule I;

    • (c) is packed in a container prescribed for that food product in Tables I and II of Schedule III; and

    • (d) is marked as prescribed in Part IV.

  • (2) Subject to subsection (3) and sections 59.2 and 59.3, no person shall convey from one province to another any food product or any food product of a class for which standards are prescribed in Schedule II or any vegetable soup, spaghetti in tomato sauce, horseradish sauce, creamed horseradish, infant food or junior food, unless the food product

    • (a) has been prepared in a registered establishment;

    • (b) complies with the standards, if any, prescribed for that food product in Schedule II;

    • (c) is packed in a container prescribed for that food product in Table III of Schedule III; and

    • (d) is marked as prescribed in Part IV.

  • (3) Subsections (1) and (2) do not apply to a shipment of food products that

    • (a) weighs 20 kg or less and is not intended for sale in Canada; or

    • (b) is being test marketed in accordance with an authorization issued pursuant to subsection 9.1(5).

  • SOR/86-810, s. 1;
  • SOR/87-372, s. 3;
  • SOR/88-383, s. 2;
  • SOR/94-465, s. 2;
  • SOR/2001-80, s. 4;
  • SOR/2003-6, s. 52.

 [Repealed, SOR/2003-6, s. 53]

 The Minister or a delegate of the Minister may exempt from any of the requirements of the Act or these Regulations the conveyance from one province to another of a food product where the Minister or delegate considers that it is necessary to do so in order to alleviate a shortage in Canada in the available supply from domestic production of that food product or an equivalent food product.

  • SOR/88-383, s. 2.

 A food product that is unlabelled or that is not marked in accordance with Part IV may be conveyed from one province to another if the shipper provides evidence that the food product will be labelled or marked at its destination to comply with these Regulations.

  • SOR/88-383, s. 2;
  • SOR/2001-80, s. 5(F).

PART VIIIImports

  •  (1) Subject to subsection (3), no person shall import into Canada any food product for which grades are prescribed in Schedule I unless the food product

    • (a) meets the minimum grade prescribed for that food product in Schedule I;

    • (b) subject to section 25, is packed in a container prescribed for that food product in Table I or II of Schedule III; and

    • (c) is marked as prescribed in Part IV.

  • (2) Subject to subsection (3), no person shall import into Canada any food product or any food product of a class for which standards are prescribed in Schedule II or any vegetable soup, spaghetti in tomato sauce, horseradish sauce, creamed horseradish, infant food or junior food, unless the food product

    • (a) complies with the standards, if any, prescribed for that food product in Schedule II;

    • (b) subject to section 25, is packed in a container prescribed for that food product in Table III to Schedule III; and

    • (c) is marked as prescribed in Part IV.

  • (3) Subject to section 65, subsections (1) and (2) do not apply in respect of a shipment of food products that

    • (a) weighs 20 kg or less;

    • (b) is part of an immigrant’s effects;

    • (c) is consigned to a national or international exhibition if

      • (i) the food product weighs 100 kg or less, and

      • (ii) is not intended for sale in Canada;

    • (d) is imported from the United States onto the Akwesasne Reserve for use by an Akwesasne resident; or

    • (e) is being test marketed in accordance with an authorization issued pursuant to subsection 9.1(5).

  • (4) Paragraph (3)(d) does not apply in respect of a food product that is shipped to Canada from another country through the United States if the shipment is bonded.

  • (5) For the purpose of paragraph (3)(d), Akwesasne resident means an individual who has established permanent residence on the Akwesasne Reserve.

  • SOR/87-372, s. 3;
  • SOR/92-10, s. 1;
  • SOR/93-496, s. 5;
  • SOR/94-465, s. 3;
  • SOR/97-300, s. 7;
  • SOR/2001-80, s. 6;
  • SOR/2003-6, s. 54.

 Where an imported food product is marked with the grade name “Fancy Grade”, “Choice Grade” or “Standard Grade”, the product shall comply with the grade standards prescribed by these Regulations for “Canada Fancy”, “Canada Choice” or “Canada Standard”, respectively.

  • SOR/87-372, s. 3;
  • SOR/2003-6, s. 55(F).

 [Repealed, SOR/2003-6, s. 56]

  •  (1) The Minister or a delegate of the Minister may exempt from any of the requirements of the Act or these Regulations the importation for the purpose of marketing of a food product where the Minister or delegate considers that it is necessary to do so in order to alleviate a shortage in Canada in the available supply from domestic production of that food product or an equivalent food product.

  • (2) Where a food product is imported pursuant to subsection (1), the words “meets the grade, container and labelling requirements of these Regulations” in clause 65(1)(d)(vii)(H) may be read, as applicable, as

    • (a) “is below minimum grade”;

    • (b) “is in non-standard containers”; or

    • (c) “is unlabelled or not labelled in accordance with these Regulations”.

  • SOR/87-372, s. 3;
  • SOR/88-383, s. 4;
  • SOR/97-300, s. 8.
  •  (1) A food product that is unlabelled or that is not marked in accordance with Part IV may be imported into Canada if the importer provides evidence that the food product will be labelled at its destination to comply with these Regulations.

  • (2) Where a food product is imported pursuant to subsection (1), the words “meets the grade, container and labelling requirements of these Regulations” in clause 65(1)(d)(vii)(H) may be read as

    • (a) “meets the grade and container requirements of these Regulations and is to be labelled”, where the container is not labelled; or

    • (b) “meets the grade and container requirements of these Regulations and is to be re-labelled”, where the container is labelled.

  • SOR/87-372, s. 3;
  • SOR/97-300, s. 9.
  •  (1) No person shall market in import trade any food product unless the food product

    • (a) originated in a country that has

      • (i) grade requirements and standards for food products that are at least equivalent to those set out in these Regulations, and

      • (ii) a system for the inspection of food products and for establishments that prepare food products that is at least equivalent to that in Canada;

    • (b) meets the grade requirements and standards for a similar food product produced in Canada;

    • (c) has been prepared under conditions at least equivalent to those required by these Regulations; and

    • (d) is accompanied by an import declaration, in a form provided by the Agency, duly completed in duplicate, dated and signed by the importer and containing the following information:

      • (i) the name and address of the manufacturer,

      • (ii) the name and address of the exporter,

      • (iii) the name and address of the importer,

      • (iv) the name and address of each consignee,

      • (v) a description of the food product and any identification marks, including the product’s common name, grade, brand name and production code,

      • (vi) for each consignee, the number of shipping containers, the number, size, net weight and kind of containers per shipping container and the production codes, and

      • (vii) a statement that the food product

        • (A) was obtained from sound raw materials in accordance with good manufacturing practices,

        • (B) was prepared in a sanitary manner,

        • (C) in the case of a low-acid food product or an acidified low-acid food product, was subjected to a thermal process that assures commercial sterility,

        • (D) originated in a country that has

          • (I) standards for food products that are at least equivalent to those set out in these Regulations, and

          • (II) a system for the inspection of food products and of establishments that prepare food products that is at least equivalent to that in Canada,

        • (E) was, at the time of shipment, sound and edible,

        • (F) is accurately identified as to the name and address of the manufacturer or the manufacturer’s authorized agent,

        • (G) is accurately described in the import declaration and does not contain ingredients other than those permitted by these Regulations, and

        • (H) meets the grade, container and labelling requirements of these Regulations.

      • (viii) [Repealed, SOR/2013-76, s. 5]

  • (2) Where a food product does not meet the requirements of paragraph (1)(a) or (c), the food product may be imported where the food product meets the requirements of section 2.1 or 2.2 and the importer provides the Minister with evidence to that effect.

  • SOR/87-372, s. 3;
  • SOR/91-687, s. 8;
  • SOR/97-300, s. 10;
  • SOR/2000-184, s. 30;
  • SOR/2013-76, s. 5.
  •  (1) The importer of a food product shall,

    • (a) at the time of import, submit the import declaration to an inspector for verification; and

    • (b) pay the applicable fee prescribed by the Canadian Food Inspection Agency Fees Notice, in accordance with the conditions of payment set out in that Notice.

  • (2) Paragraph (1)(b) does not apply in respect of a shipment of food products to which subsection 60(3) applies.

  • (3) [Repealed, SOR/2006-221, s. 7]

  • SOR/97-300, s. 11;
  • SOR/2000-183, s. 21;
  • SOR/2006-221, s. 7.

 [Repealed, SOR/87-372, s. 3]

 [Repealed, SOR/91-687, s. 8]

PART IXAdministration

Seizure and Detention

[SOR/91-687, s. 9]
  •  (1) Where an inspector seizes and detains any food product or other thing pursuant to section 23 of the Act, the inspector shall affix to the food product, to its container or to the other thing a detention tag on which the following are clearly marked:

    • (a) the words “UNDER DETENTION” and “RETENU” in bold face letters;

    • (b) an identification number;

    • (c) a description of the food product or other thing;

    • (d) the reason for the seizure and detention;

    • (e) the date of seizure and detention; and

    • (f) the name of the inspector in block letters and the signature of the inspector.

  • (2) No person shall alter, deface or remove a detention tag affixed to a food product, to its container or to any other thing unless the person is authorized to do so by an inspector.

  • SOR/87-372, s. 3;
  • SOR/91-687, s. 10.
  •  (1) An inspector shall, after detaining a food product or other thing in accordance with subsection 68(1), forthwith deliver or mail a notice of detention

    • (a) to the person having the care or custody of the food product or other thing at the place where it was seized;

    • (b) to the owner of the food product or other thing that was seized or to the owner’s agent; and

    • (c) where the food product or other thing is removed from the place where it was seized to another place in accordance with subsection 19(5) or 25(1) of the Act, to the person having the care or custody of the food product or other thing at that other place.

  • (2) A notice of detention referred to in subsection (1) shall state that the food product or other thing was seized and detained pursuant to section 23 of the Act and shall set out

    • (a) the detention tag identification number;

    • (b) a description of the food product or other thing;

    • (c) the reason for the seizure and detention;

    • (d) the date of the seizure and detention;

    • (e) the name of the inspector, in block letters, and the signature of the inspector;

    • (f) the place of detention; and

    • (g) the telephone number to call for further information in respect of the seizure and detention.

  • SOR/87-372, s. 3;
  • SOR/91-687, s. 11;
  • SOR/2003-6, s. 57(F).

 Except with the written permission of an inspector, no person shall alter a food product or other thing that is under detention or remove a food product or other thing from the place in which it has been detained.

  • SOR/87-372, s. 3;
  • SOR/2006-221, s. 8(E).

 Any food product or other thing detained under section 23 of the Act shall be detained under storage conditions appropriate to the preservation of the food product or other thing.

  • SOR/87-372, s. 3;
  • SOR/91-687, s. 12.

 Where an inspector determines that any detained food product or other detained thing meets the requirements of the Act and these Regulations, the inspector shall release the food product or other thing and shall deliver or mail one copy of a notice of release to each of the persons to whom a copy of the notice of detention referred to in subsection 69(1) was delivered or mailed.

  • SOR/87-372, s. 3;
  • SOR/91-687, s. 12.

Forfeiture and Disposal

  •  (1) Any food product or other thing forfeited under subsection 28(1) of the Act shall be disposed of in the manner ordered by the court directing the forfeiture and, if no order for the disposition of the food product or other thing is made by that court, the food product or other thing shall be disposed of in the following manner:

    • (a) in the case of a food product that is edible, it shall be

      • (i) sold and the proceeds deposited to the credit of the Receiver General, or

      • (ii) donated to a charitable institution;

    • (b) in the case of a food product that is inedible, it shall be

      • (i) sold for preparation as animal food or as a non-food product and the proceeds deposited to the credit of the Receiver General, or

      • (ii) disposed of or destroyed; and

    • (c) in the case of a thing other than a food product, it shall be sold and the proceeds deposited to the credit of the Receiver General.

  • (2) Any food product or other thing forfeited under subsection 28(2) of the Act shall be disposed of in the manner set out in subsection (1).

  • SOR/87-372, s. 3;
  • SOR/91-687, s. 12;
  • SOR/95-548, s. 2;
  • SOR/2003-6, s. 58(F).

 A food product that is forfeited under subsection 30(2) of the Act shall be disposed of in the following manner:

  • (a) in the case of a food product that is edible, it shall be

    • (i) sold and the proceeds deposited to the credit of the Receiver General, or

    • (ii) donated to a charitable institution; and

  • (b) in the case of a food product that is inedible, it shall be

    • (i) sold for preparation as animal food or as a non-food product and the proceeds deposited to the credit of the Receiver General, or

    • (ii) disposed of or destroyed.

  • SOR/91-687, s. 12;
  • SOR/95-548, s. 2;
  • SOR/2003-6, s. 59(F).

PART X[Repealed, SOR/97-300, s. 12]

PART XI[Repealed, SOR/98-583, s. 1]

SCHEDULE I(Sections 3, 4, 5, 6.1, 7, 9, 26, 30, 31, 38, 48, 52, 56 and Schedule X)

Table I

Interpretation

  • 1 For the purposes of this Table,

    canned fruits and fruit products

    canned fruits and fruit products

    • (a) shall be the product prepared by heat processing properly prepared fresh fruit, with or without sugar, invert sugar, honey, dextrose or glucose, in dry or liquid form,

    • (b) shall be packed in hermetically sealed containers,

    • (c) may contain, in the case of a particular fruit or fruit product, any other substance the addition of which to that fruit or fruit product is authorized in this Table, and

    • (d) notwithstanding paragraph (b), fruit juice may be packed in a non-hermetically sealed container where the words “keep refrigerated” are marked on the label of the container; (fruits et produits de fruits en conserve)

    canned vegetables

    canned vegetables

    • (a) shall be the product prepared by heat processing properly prepared fresh vegetables, with or without

      • (i) sugar, invert sugar, dextrose or glucose in dry or liquid form,

      • (ii) salt, and

      • (iii) a firming agent,

    • (b) shall be packed in hermetically sealed containers, and

    • (c) may contain, in the case of a particular “vegetable, any other substance the addition of which to that vegetable is authorized in this Table; (légumes en conserve)

    sweetening ingredient

    sweetening ingredient means sugar, invert sugar, honey, glucose, dextrose or any combination thereof in dry or liquid form. (ingrédient édulcorant)

    • SOR/81-337, s. 4;
    • SOR/83-3, s. 3.

Grades for Canned Fruits, Fruit Products and Vegetables

Apples (Sliced)

    • 2 (1) For the purposes of this section, sliced apples shall be solid pack, syrup or water pack canned apples consisting of segments of apples cut longitudinally and radially from the core.

    • (2) A firming agent may be added to canned apples in an amount not greater than 0.026 per cent, calculated as calcium.

    • (3) Canada Fancy is the name for the grade of canned sliced apples that possess similar varietal characteristics; that possess a very good apple flavour and aroma typical of well-ripened apples and a good colour; that are in good condition, slices practically uniform in size and shape and are practically free from core, peel, bruised spots, insect injury and other defects.

    • (4) Canada Choice is the name for the grade of canned sliced apples that possess similar varietal characteristics, a good flavour and aroma typical of well-ripened apples and a fairly good colour; that are in fairly good condition, slices fairly uniform in size and shape and are fairly free from core, peel, bruised spots, insect injury and other defects.

    • (5) Canada Standard is the name for the grade of canned sliced apples that possess similar varietal characteristics, a normal flavour and aroma and a reasonably good colour, that are in reasonably good condition and reasonably free from core, peel, bruised spots, insect injury and other defects.

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that not more than 20 per cent of the pieces may show evidence of core and that not more than five per cent of the units may be damaged by any of the other defects listed; (passablement exemptes de défauts)

      fairly good colour

      fairly good colour means that the slices both inside and out possess a reasonably good colour characteristic of apples of similar varieties that may show some variation to a partly greyish or pinkish cast, with not more than five units per 100 ounces that distinctly stand apart in colour; (couleur passablement bonne)

      fairly good condition

      fairly good condition means that the individual pieces possess a tender to crispy texture with not more than 15 per cent by drained weight of mushy apples; (passablement bon état)

      fairly uniform in size and shape

      fairly uniform in size and shape means that not less than 85 per cent by drained weight consists of whole or practically whole slices conforming to the size and shape of an apparent original whole unit; (grosseur et forme passablement uniformes)

      good colour

      good colour means that the slices both inside and out possess a uniform bright colour characteristic of apples of similar varieties with no units that distinctly stand apart in colour; (bonne couleur)

      good condition

      good condition means that the individual pieces possess a tender to crispy texture with not more than five per cent by drained weight of mushy apples; (bon état)

      normal flavour and aroma

      normal flavour and aroma means that the product is free from objectionable flavours or odours of any kind; (saveur et arôme normaux)

      practically free from defects

      practically free from defects means that not more than 10 per cent of the pieces may show evidence of core and that not more than two per cent of the units may be damaged by any of the other defects listed; (à peu près exemptes de défauts)

      practically uniform in size and shape

      practically uniform in size and shape means that not less than 95 per cent by drained weight consists of whole or practically whole slices conforming to the size and shape of an apparent original whole unit; (grosseur et forme à peu près uniformes)

      reasonably free from defects

      reasonably free from defects means that not more than 30 per cent of the pieces may show evidence of core and that not more than 10 per cent of the units may be damaged by any of the defects listed; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means that the apples may vary somewhat in colour and may possess a slight, but not markedly brown, pink or greyish cast, with not more than 20 units per 100 ounces drained that distinctly stand apart in colour; (couleur raisonnablement bonne)

      reasonably good condition

      reasonably good condition means that the individual pieces possess a tender to crispy texture with not more than 25 per cent by drained weight of mushy apples; (raisonnablement bon état)

      similar varietal characteristics

      similar varietal characteristics means that the apples in any one container are of one or more like varieties undistinguishable in the canned product. (caractéristiques variétales analogues)

Apple Juice

Definition of Terms
    • 3 (1) In this section,

      clear

      clear or clarified means the style typical of apple juice that has been completely clarified and that ranges in colour from a light to medium amber shade; (clair ou clarifié)

      crushed

      crushed means the style typical of apple juice that has not been clarified and that contains suspended visible particles of apple pulp; (pressuré)

      fairly free from defects

      fairly free from defects means that the apple juice possesses one or more of the following defects, namely, a slight amount of sediment or residue of an amorphous or non-amorphous nature, dark particles, particles of seed, and coarse particles of pulp, if such defects do not seriously affect the appearance or palatability of the product; (passablement exempt de défauts)

      good apple flavour

      good apple flavour means that the apple juice possesses a normal flavour and odour typical of apple juice that may be more than slightly oxidized or may be more than slightly astringent but is free from objectionable flavours or objectionable odours of any kind; (bonne saveur de pommes)

      practically free from defects

      practically free from defects means that the apple juice possesses a slight amount of sediment or residue of an amorphous nature and not more than a trace of dark particles of residue of a non-amorphous nature but is free from particles of seed, coarse particles of pulp or other defects; (à peu près exempt de défauts)

      unclarified

      unclarified, cloudy or opalescent means the style typical of apple juice that has not been clarified or only partially clarified but that is free from any suspended visible particles of apple pulp; (non-clarifié, trouble ou opalescent)

      very good apple flavour

      very good apple flavour means that the apple juice possesses a fine, distinct apple juice flavour and a typical fruity odour of well-ripened apples that may be slightly oxidized or slightly astringent but is free from any trace of scorching, objectionable oxidation, any flavour of green fruit or over-processing, or any other objectionable flavour or odour. (très bonne saveur de pommes)

    General Requirements
    • (2) In this section, apple juice shall

      • (a) be the unfermented liquid obtained from the first pressing juice of properly prepared sound, clean, mature fresh apples or apple parts;

      • (b) be prepared without any concentration or without any dilution;

      • (c) be prepared without the addition of any sweetening ingredients;

      • (d) be processed with or without the addition of anti-oxidants to prevent discolouration;

      • (e) be packed with or without the addition of natural apple esters;

      • (f) be packed with or without ascorbic acid to increase the Vitamin C content;

      • (g) if labelled “Vitaminized” or “Vitamin C Added”, contain not less than 35 milligrams of biologically active ascorbic acid per 100 millilitres of apple juice determined by the indophenol titration method at any time within 12 months from the date of packing;

      • (h) be prepared in one of the following styles:

        • (i) clear or clarified,

        • (ii) unclarified, cloudy or opalescent, or

        • (iii) crushed; and

      • (i) if labelled “Sparkling” or “Carbonated”, be prepared with the addition of carbon dioxide under pressure.

    • (2.1) Notwithstanding paragraphs (2)(a) to (h), concentrated apple juice as defined in subsection 4(1), may be added to apple juice if

      • (a) the apples available for making apple juice will not produce apple juice that at least meets the minimum requirements of the grade described in subsection (4);

      • (b) the concentrated apple juice, or its equivalent in apple juice from concentrate as defined in section 5, added to the apple juice does not contribute more than five per cent of the apple juice solids or more than 25 per cent of the titrable acidity found in the finished product;

      • (c) before the addition of the concentrated apple juice, records proving the need therefor are submitted to the Minister; and

      • (d) records concerning such additions of concentrated apple juice are available to inspectors upon request.

    Grades
    • (3) Canada Fancy is the name for the grade of apple juice that

      • (a) possesses a very good apple flavour;

      • (b) contains not less than 11.5 per cent soluble solids;

      • (c) contains not less than 0.35 per cent and not more than 0.70 per cent malic acid calculated in terms of weight by volume; and

      • (d) is practically free from defects.

    • (4) Canada Choice is the name for the grade of apple juice that

      • (a) possesses a good apple flavour;

      • (b) contains not less than 10.5 per cent soluble solids;

      • (c) contains not less then 0.30 per cent and not more than 0.80 per cent malic acid calculated in terms of weight by volume; and

      • (d) is fairly free from defects.

    Methods of Determination
    • (5) Soluble solids in apple juice shall be determined by the refractometer uncorrected for acidity

      • (a) at a temperature of 20 degrees Celsius; or

      • (b) at a temperature other than 20 degrees Celsius if the applicable temperature correction is made to the refractometer reading obtained.

    • (6) The malic acid content in apple juice shall be determined by titration, as grams of malic acid per 100 millilitres of juice, using standard tenth normal sodium hydroxide solution as the reagent and phenolphthalein as the indicator.

    • SOR/85-1, s. 1;
    • SOR/86-481, s. 2.

Concentrated Apple Juice

    • 4 (1) In this section, concentrated apple juice means the product that is prepared from unfermented single strength apple juice that is concentrated to not less than 68 per cent soluble solids.

    • (2) The grades for concentrated apple juice, the grade names therefor and the standards thereof are the same as for apple juice on the basis of single strength juice reconstituted according to label direction.

    • (3) Soluble solids in concentrated apple juice shall be determined by the refractometer

      • (a) uncorrected for acidity at a temperature of 20 degrees Celsius; or

      • (b) if the applicable temperature correction is made to the reading of the scale, at a temperature other than 20 degrees Celsius.

Apple Juice from Concentrate

    • 5 (1) In this section, apple juice from concentrate means the product that is obtained by the addition of water to concentrated apple juice.

    • (2) Apple juice from concentrate may contain

      • (a) apple juice;

      • (b) natural apple esters;

      • (c) ascorbic acid to increase the Vitamin C content;

      • (d) carbon dioxide under pressure; and

      • (e) sodium benzoate in a proportion not exceeding 1 g per kg (1000 p.p.m.) if it is packed cold in non-hermetically sealed containers.

    • (3) The grades for apple juice from concentrate, the grade names therefor and the standards thereof are the same as for apple juice.

    • (4) Soluble solids in apple juice from concentrate shall be determined by the refractometer

      • (a) uncorrected for acidity at a temperature of 20 degrees Celsius; or

      • (b) if the applicable temperature correction is made to the reading of the scale, at a temperature other than 20 degrees Celsius.

    • SOR/86-481, s. 3.

Apple Sauce

    • 6 (1) In this section, canned apple sauce shall be the product

      • (a) prepared from clean, sound, mature apples that have been washed, peeled, cored, trimmed, chopped and pulped; and

      • (b) packed with or without the addition of water, salt, spices, malic acid, citric acid and a sweetening ingredient.

    • (2) Canned apple sauce sweetened with sugar, invert sugar or dextrose shall contain not less than 18 per cent water soluble solids as estimated by the refractometer on the filtrate of the product.

    • (3) Canada Fancy is the name for the grade of canned apple sauce that possesses a very good apple flavour and aroma of well-ripened apples; that possesses a good colour, a good consistency and a granular appearance; and that is practically free from seed specks, skin, bruised portions, carpel tissue and other defects.

    • (4) Canada Choice is the name for the grade of canned apple sauce that possesses a fairly good flavour and aroma of well-ripened apples; that possesses a fairly good colour, a fairly good consistency and a reasonably granular appearance; and that is reasonably free from seed specks, skin bruised portions, carpel tissue and other defects.

    Definitions of Terms
    • (5) For the purposes of this section,

      fairly good colour

      fairly good colour means that the apple sauce possesses a fairly uniform typical colour that may be somewhat dull, slightly greyish or slightly pink but is not an “off” colour; (couleur passablement bonne)

      fairly good consistency

      fairly good consistency means a consistency that when emptied at room temperature from a container to a dry flat surface forms a level mound from which at the end of 2 minutes there is only a small separation of liquid; (consistance passablement bonne)

      good colour

      good colour means that the apple sauce possesses a uniform bright colour free from any tinges of pink and free from discoloration due to scorching, oxidation or other causes; (bonne couleur)

      good consistency

      good consistency means a consistency that when emptied at room temperature from the container to a dry flat surface forms a gently sloping mound from which at the end of 2 minutes there is little or no separation of liquid; (bonne consistance)

      granular appearance

      granular appearance means that the apple particles are evenly divided and that the product is definitely granular in appearance and is not pasty or “salvy”; (apparence granuleuse)

      practically free from defects

      practically free from defects means that the number, size and prominence of the defects present do not more than materially affect the appearance or the eating quality of the product except that for each 15 ounces of net contents there shall not be in excess of three pieces of carpel tissue; (à peu près exempte de défauts)

      reasonably free from defects

      reasonably free from defects means that the number, size and prominence of the defects present do not seriously affect the appearance or the eating quality of the product except that, for each 15 ounces of net contents, there shall not be present in excess of six pieces of carpel tissue; (raisonnablement exempte de défauts)

      reasonably granular appearance

      reasonably granular appearance means that although the product may lack granular characteristics, it is not decidedly pasty or decidedly “salvy”. (apparence raisonnablement granuleuse)

Apricots (Whole or Halved)

    • 7 (1) Canada Fancy is the name for the grade of canned apricots, whole or halved, that possess similar varietal characteristics; that possess a very good flavour typical of well-ripened properly processed apricots and a practically uniform good colour; with units that are practically uniform in size, in good condition, practically free from any stems or from pits if halved and are practically free from surface blemishes and other defects.

    • (2) Canada Choice is the name for the grade of canned apricots, whole or halved, that possess similar varietal characteristics; that possess a good flavour typical of well-ripened properly processed apricots and a fairly uniform good colour; with units that are fairly uniform in size, in fairly good condition, fairly free from any stems or from pits if halved and are fairly free from surface blemishes and other defects.

    • (3) Canada Standard is the name for the grade of canned apricots, whole or halved, that possess similar varietal characteristics; that possess a normal flavour and odour and a reasonably good colour; with units that are in reasonably good condition, reasonably free from stems and from pits if halved and are reasonably free from surface blemishes and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 15 ounces of net contents there may be present not more than four units or 20 per cent by count (whichever is greater) showing surface blemishes in excess of ¼ square inch in the aggregate; (passablement exempts de défauts)

      fairly free from stems or from pits

      fairly free from stems or from pits means that in no container shall there be any pits if the apricots are halved and that no container shall have more than two short stems for each 60 ounces of net contents in either whole or halved apricots; (passablement exempts de pédoncules et de noyaux)

      fairly good condition

      fairly good condition means that 90 per cent of the units are intact possessing a tender, fleshy texture typical of well-ripened apricots with fairly clean cut edges, if halved; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that the canned apricots possess a fairly bright colour typical of well-matured, properly processed apricots and showing only slight browning due to oxidation, improper processing or other causes; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that not more than 20 per cent by count of units vary more than plus or minus 1/8 inch when measured at right angles to the longitudinal axis; (grosseur passablement uniforme)

      good condition

      good condition means that the units are intact and they possess a tender, fleshy texture typical of well-ripened apricots with clean cut edges, if halved; (bon état)

      normal flavour and odour

      normal flavour and odour means that the canned apricots are free from objectionable flavours and odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that for each 15 ounces of net contents there shall be present not more than two units or 10 per cent by count (whichever is greater) showing surface blemishes in excess of ¼ square inch in the aggregate; (à peu près exempts de défauts)

      practically free from stems or from pits

      practically free from stems or from pits means that in no container shall there be any pits, if halved, and that no container shall have more than one short stem for each 60 ounces of net contents in whole or halved apricots; (à peu près exempts de pédoncules ou de noyaux)

      practically uniform good colour

      practically uniform good colour means that the canned apricots possess a bright colour typical of well-matured, properly processed apricots free from any brownish colour due to oxidation, improper processing or other causes; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size means that not more than 10 per cent by count of units vary more than plus or minus 1/8 inch in diameter when measured at right angles to the longitudinal axis; (grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that for each 15 ounces of net contents there may be present not more than six units or 30 per cent by count (whichever is greater) showing surface blemishes in excess of ¼ square inch in the aggregate; (raisonnablement exempts de défauts)

      reasonably free from stems and from pits

      reasonably free from stems and from pits means that in no container shall there be any pits if the apricots are halved and that no container shall have more than three short stems for each 60 ounces of net contents in whole or halved apricots; (raisonnablement exempts de pédoncules et de noyaux)

      reasonably good colour

      reasonably good colour means that the colour of up to 50 per cent of the units may vary with some units showing a deeper or lesser colour from partly immature apricots or from browning due to oxidation and improper processing; (couleur raisonnablement bonne)

      reasonably good condition

      reasonably good condition means that the units may be very soft and not more than 25 per cent by count are broken down and mushy; (raisonnablement bon état)

      similar varietal characteristics

      similar varietal characteristics means apricots possessing the texture and formation of one or more like varieties. (caractéristiques variétales analogues)

Asparagus (Tips or Spears)

    • 8 (1) Canada Fancy is the name for the grade of canned asparagus tips or spears that possess a very good flavour typical of canned fresh green asparagus; that possess a practically uniform good colour characteristic of the type of asparagus; that are young and tender throughout with 90 per cent of tip heads compact; spears that are uniform in size unless labelled “assorted or mixed sizes”; free from readily apparent grit or sand and are practically free from insect or mechanical injury, rust spots, blemishes and other defects.

    • (2) Canada Choice is the name for the grade of canned asparagus tips or spears that possess a good flavour typical of canned fresh green asparagus; that possess a fairly uniform good colour characteristic of the type of asparagus; that are tender throughout with fairly compact tip heads; spears that are fairly uniform in size unless labelled “assorted or mixed sizes”; free from readily apparent grit or sand and are fairly free from insect or mechanical injury, rust spots, blemishes and other defects.

    • (3) Canada Standard is the name for the grade of canned asparagus tips or spears that possess a normal flavour and odour and a reasonably good colour, that are reasonably young and tender with no more than a slight amount of grit or sand and are reasonably free from insect injury or mechanical injury, rust spots, blemishes and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      compact tip heads

      compact tip heads means that the head structure is practically compact and that head and bracts may be somewhat elongated but not so developed as to be open to the extent of exposing curd-like leaf buds; (extrémités des pointes compactes)

      fairly compact tip heads

      fairly compact tip heads means that the heads may show a slight seedy appearance and the head and bracts may be elongated somewhat but not so developed as to give a branching appearance; (extrémités des pointes passablement compactes)

      fairly free from defects

      fairly free from defects means that not more than four units or 15 per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes may materially affect the appearance or edible qualities of the product; (passablement exemptes de défauts)

      fairly uniform good colour

      fairly uniform good colour means that the asparagus possesses a fairly typical green, light-green or yellowish-green colour with not more than 20 per cent, by count, of the spears having the bottom portion white or yellowish in excess of 1 inch in length; (bonne couleur passablement uniforme)

      normal flavour and odour

      normal flavour and odour means that the product is free from objectionable flavours and odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that not more than two units or five per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes may materially affect the appearance or edible qualities of the product; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the asparagus possesses a typical green, light-green or yellowish-green colour with not more than 10 per cent by count of the spears having the bottom portion white or yellowish-white in excess of 1 inch in length; (bonne couleur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that not more than six units or 25 per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes may seriously affect the appearance or edible qualities of the product; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means a fairly typical green, light-green or yellowish-green colour with not more than 40 per cent by count of the spears having the bottom portion white or yellowish in excess of 1 inch in length; (couleur raisonnablement bonne)

      reasonably young and tender

      reasonably young and tender means that not more than four units or 20 per cent by count (whichever is greater) may be coarse or tough when chewed; (raisonnablement jeunes et tendres)

      slight amount of grit or sand

      slight amount of grit or sand means that amount of sand or grit that is quite noticeable upon chewing or, when the liquid portion of the container is emptied into a smooth bottom metal or glass receptacle, evidence of grit or sand is readily discernible by rubbing a spoon along the bottom of the receptacle; (faible quantité de gravier ou de sable)

      uniform in size

      uniform in size means that on 90 per cent of the spears the diameter of the butt end shall not vary more than plus or minus 1/16 inch. (grosseur uniforme)

    • (5) Stannous chloride or citric acid in no greater quantity than is necessary for more effective processing may be added to canned asparagus tips or spears.

Asparagus (Cuts or Cuttings)

    • 9 (1) Canada Fancy is the name for the grade of canned asparagus cuts or cuttings that possess a very good flavour typical of canned fresh asparagus; that possess a practically uniform good colour; that are young and tender with not less than 20 per cent by count of tip heads; pieces that are practically uniform in size not exceeding 1½ inches in length; free from readily apparent grit or sand and are practically free from insect or mechanical injury, rust spots, blemishes and other defects.

    • (2) Canada Choice is the name for the grade of canned asparagus cuts or cuttings that possess a good flavour typical of canned fresh green asparagus; that possess a fairly uniform good colour; that are fairly tender with not less than 10 per cent by count of tip heads; pieces that are fairly uniform in size not exceeding 1½ inches in length, free from readily apparent grit or sand and are fairly free from insect or mechanical injury, rust spots, blemishes and other defects.

    • (3) Canada Standard is the name for the grade of canned asparagus cuts or cuttings that possess a normal flavour and odour and a reasonably good colour, that are reasonably young and tender with no more than a slight amount of grit or sand and are reasonably free from insect injury or mechanical injury, rust spots, blemishes and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that not more than four units or 15 per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes may materially affect the appearance or edible qualities of the product; (passablement exempts de défauts)

      fairly tender

      fairly tender means that not in excess of 10 per cent by count of the pieces are distinctly fibrous, tough or woody when chewed; (passablement tendres)

      fairly uniform good colour

      fairly uniform good colour means that the product possesses a typical green, light-green or yellowish-green colour with not more than 20 per cent, by count, of the pieces white or yellowish-white; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that not more than 20 per cent, by count, of the pieces may vary more than plus or minus ¼ inch in length; (de grosseur passablement uniforme)

      normal flavour and odour

      normal flavour and odour means that the product is free from objectionable flavours and odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that not more than two units or five per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes may materially affect the appearance or edible qualities of the product; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the product possesses a typical green, light-green or yellow-green colour with not more than five per cent by count of the pieces being white or yellowish-white; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size means that not more than 10 per cent by count of the pieces may vary more than plus or minus ¼ inch in length; (grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that not more than six units or 25 per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes may seriously affect the appearance or edible qualities of the product; (raisonnablement exempts de défauts)

      reasonably good colour

      reasonably good colour means a fairly typical green, light-green or yellowish-green colour with not more than 40 per cent by count of the pieces being white or yellow-white; (couleur raisonnablement bonne)

      reasonably young and tender

      reasonably young and tender means that not more than four units or 20 per cent by count (whichever is greater) may be coarse or tough when chewed; (raisonnablement jeunes et tendres)

      slight amount of grit or sand

      slight amount of grit or sand means that amount of sand or grit that is quite noticeable upon chewing or, when the liquid portion of the container is emptied into a smooth bottom metal or glass receptacle, evidence of grit or sand is readily discernible by rubbing a spoon along the bottom of the receptacle; (faible quantité de gravier ou de sable)

      young and tender

      young and tender means not in excess of two pieces or four per cent by count (whichever is greater) that are fibrous or show any toughness when chewed. (jeunes et tendres)

    • (5) Asparagus cuts or cuttings may be packed as Canada Choice grade without the 10 per cent tip heads required by subsection (2) if the product is labelled “without tips” or “tips removed”.

    • (6) For the purposes of this section, any portion of the upper third of the asparagus spear from the tip end and measuring not less than ½ inch in length shall be considered a “tip head”.

    • (7) Stannous chloride or citric acid in no greater quantity than is necessary for more effective processing may be added to canned asparagus cuts or cuttings.

Beans (Green or Wax, with or without Seasoning)

    • 10 (1) In this section,

      canned beans

      canned beans means canned green or wax beans packed in any style set out in this section; (haricots en conserve)

      canned beans with seasoning

      canned beans with seasoning means canned green or wax beans packed in any style outlined in this section with the addition of not more than 15 per cent by weight of the product of any or all of the following ingredients: dill seeds, dill flavourings, vinegar, pieces of green peppers, pieces of red peppers, tomatoes, onions, garlic and any other natural flavouring ingredient; (haricots en conserve avec assaisonnement)

      cut

      cut or cuts means canned beans consisting of pods cut transversely into pieces not more than 2 inches in length and not less than ¾ inch in length, and may contain shorter end pieces that result from cutting; (haricots coupés)

      shoestring

      shoestring, french style or french cut means canned beans consisting of pods sliced lengthwise; (haricots paille, genre français or coupés à la française)

      short cut

      short cut or short cuts means canned beans consisting of pods cut into pieces ½ inch in length of which not more than 25 per cent vary in length by ¼ inch from the basic ½ inch size; (haricots coupés court)

      unit

      unit means an individual green or wax bean or a cut portion of either in canned beans; (spécimen)

      whole

      whole means canned beans packed whole and not arranged in any definite position in the container; (en gousses)

      whole vertical pack

      whole vertical pack or asparagus style means canned whole beans of substantially equal length packed parallel to the sides of the container. (haricots en gousses bottelés ou genre asperges)

    • (2) Canada Fancy is the name for the grade of canned beans that possess similar varietal characteristics; that possess a very good flavour typical of young tender beans, practically uniform good colour and a good brine; that are young and tender and are practically free from units damaged by mechanical or insect injury, harmless extraneous vegetable matter and other defects.

    • (3) Canada Choice is the name for the grade of canned beans that possess similar varietal characteristics; that possess a good flavour typical of fairly young tender beans, a fairly uniform good colour and a fairly good brine; that are fairly young and tender and are fairly free from units damaged by mechanical or insect injury, harmless extraneous vegetable matter and other defects.

    • (4) Canada Standard is the name for the grade of canned beans that possess similar varietal characteristics; that possess a normal flavour for the maturity of beans, a reasonably uniform good colour and a reasonably good brine; that are reasonably young and tender and are reasonably free from units damaged by mechanical or insect injury, harmless extraneous vegetable matter and other defects.

    • (5) The grades for canned beans with seasoning, the grade names therefor and the standards thereof are the same as those for canned beans as set out in subsections (2) to (4).

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the combined weight of all defects or defective units does not exceed 10 per cent of the drained weight of the units, and that for each 12 ounces by drained weight, there may be present not more than

      • (a) two pieces of extraneous vegetable matter, exclusive of detached stems,

      • (b) five unstemmed units or detached stems in any combination thereof, or

      • (c) fifteen units damaged by mechanical or insect injury, or showing any rust spot blemishes; (passablement exempts de défauts)

      fairly good brine

      fairly good brine means that the brine may be cloudy and may contain a small quantity of suspended material or sediment but not to the extent that the liquid is not translucent; (saumure passablement bonne)

      fairly uniform good colour

      fairly uniform good colour means canned beans that possess a colour that is typical of fairly young and tender green or wax beans and are 80 per cent free from any beans that stand apart in colour from the overall colour appearance of the product; (bonne couleur passablement uniforme)

      fairly young and tender

      fairly young and tender means that the units, to some extent, have lost their fleshy structure, that the seeds may have passed the early stages of maturity but have not become well developed, are not fibrous, and not more than 10 per cent by count of the units show evidence of strings; (passablement jeunes et tendres)

      good brine

      good brine means that the brine may possess a slight tint of yellow green to green colour and that no more than a trace of suspended material or sediment is present; (bonne saumure)

      practically free from defects

      practically free from defects means that the combined weight of all defects or defective units does not exceed 10 per cent of the drained weight of the units, and that for each 12 ounces by drained weight, there may be present not more than

      • (a) one piece of extraneous vegetable matter, exclusive of detached stems,

      • (b) two unstemmed units or detached stems, or one of each, or

      • (c) ten units damaged by mechanical or insect injury or showing any rust spot blemishes; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means canned beans that possess a colour that is typical of young tender green or wax beans and are 90 per cent free from any beans that stand apart in colour from the overall colour appearance of the product; (bonne couleur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that the combined weight of all defects and defective units does not exceed 15 per cent of the drained weight of units, and that for each 12 ounces by drained weight there may be present not more than

      • (a) three pieces of extraneous vegetable matter, exclusive of detached stems,

      • (b) eight unstemmed units and detached stems in any combination thereof, or

      • (c) 20 units damaged by insect or mechanical injury or showing any rust spot blemishes; (raisonnablement exempts de défauts)

      reasonably good brine

      reasonably good brine means that the brine may be dull in colour and cloudy or may possess a noticeable amount of suspended material or sediment; (saumure raisonnablement bonne)

      reasonably uniform good colour

      reasonably uniform good colour means canned beans that possess a colour that is typical of reasonably young and tender green or wax beans and are 70 per cent free from any beans that stand apart in colour from the overall colour appearance of the product; (bonne couleur raisonnablement uniforme)

      reasonably young and tender

      reasonably young and tender means that the units may have lost, to a considerable extent, their fleshy texture but are not pithy or fibrous, that not more than 10 per cent of the pods contain large well developed seeds, and that not more than 20 per cent by count of the units may possess tough strings; (raisonnablement jeunes et tendres)

      similar varietal characteristics

      similar varietal characteristics means beans of similar shape either of the round type or flat type green or wax beans; (caractéristiques variétales analogues)

      young and tender

      young and tender, in respect of the degree of development of pods and seeds and the tenderness of the pods, means that the units are full-fleshed for the variety, tender and not fibrous, that the seeds are in the early stages of maturity, and that not more than five per cent by count of the units show evidence of strings. (jeunes et tendres)

Beans, Lima

    • 11 (1) Canada Fancy is the name for the grade of canned lima beans that possess a very good flavour typical of young tender beans; that possess a practically uniform good colour and a good brine; that are tender and are practically free from loose skins, splits, blemished beans and other defects.

    • (2) Canada Choice is the name for the grade of canned lima beans that possess a good flavour typical of fairly tender beans; that possess a fairly uniform good colour and a fairly good brine; that are fairly tender and are fairly free from loose skins, splits, blemished beans and other defects.

    • (3) Canada Standard is the name for the grade of canned lima beans that possess a normal flavour and odour for the maturity; that possess a reasonably good colour and a reasonably good brine; that are reasonably tender and are reasonably free from loose skins, splits, broken or blemished beans and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means not in excess of

      • (a) five per cent by weight of loose skins, split beans or broken beans,

      • (b) two per cent by count of beans showing blemishes caused by discolouration, insect injury or by any other means, or

      • (c) two pieces of extraneous vegetable matter in any one container but if such vegetable matter is found present, it shall not occur in more than an additional 60 ounces of net contents; (passablement exempts de défauts)

      fairly good brine

      fairly good brine means that the liquid may be dull and cloudy but that it contains no more than a moderate amount of sediment; (saumure passablement bonne)

      fairly tender

      fairly tender means a texture typical of fairly young tender beans, which may be quite mealy but not firm; (passablement tendres)

      fairly uniform good colour

      fairly uniform good colour means that 50 per cent of the beans possess a typical green colour and of the remainder not more than 25 per cent may be white beans; (bonne couleur passablement uniforme)

      good brine

      good brine means that the liquid may be slightly cloudy but that it contains no more than a small amount of sediment; (bonne saumure)

      normal flavour and odour

      normal flavour and odour means that the product is free from objectionable flavours and odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means not in excess of

      • (a) two per cent by weight of loose skins, split beans or broken beans,

      • (b) one per cent by count of beans showing blemishes caused by discolouration, insect injury or by any other means, or

      • (c) one piece of extraneous vegetable matter in any one container but if such vegetable matter is found present, it shall not occur in more than an additional 60 ounces of net contents; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that 90 per cent of the beans possess a typical green colour and of the remainder not more than two per cent may be white beans; (bonne couleur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means not in excess of

      • (a) ten per cent by drained weight of loose skins, split beans or broken beans,

      • (b) four per cent by count of beans showing blemishes caused by discolouration, insect injury or by any other means, or

      • (c) three pieces of extraneous vegetable matter in any one container but if such vegetable matter is found present, it shall not occur in more than an additional 60 ounces of net contents; (raisonnablement exempts de défauts)

      reasonably good brine

      reasonably good brine means that the liquid or brine may be very starchy but shall not contain an excessive amount of sediment; (saumure raisonnablement bonne)

      reasonably good colour

      reasonably good colour means that the product may be a variable green colour due to uneven maturity but not more than 60 per cent may be white lima beans; (couleur raisonnablement bonne)

      reasonably tender

      reasonably tender means a texture typical of reasonably young beans, which may be firm or mealy but not hard; (raisonnablement tendres)

      tender

      tender means a texture typical of young tender lima beans. (tendres)

    • (5) For the purposes of subsection (4) and the definitions for defects,

      • (a) a loose skin is a whole detached bean skin or any portion thereof aggregating in size that of an average whole bean skin;

      • (b) a split bean is a bean from which a half or more of a cotyledon or the equivalent of a cotyledon has become detached, or pieces of cotyledons aggregating the equivalent of an average size whole cotyledon; and

      • (c) a blemished bean is one that shows visible injury or mechanical damage in the form of discolouration but which does not materially affect the appearance or edible qualities of the product.

Beets (Whole)

    • 12 (1) Canada Fancy is the name of the grade for canned whole beets that possess similar varietal characteristics; that possess a very good flavour typical of fresh young beets and a uniform good colour; that are tender, practically uniform in size not over 1½ inches in diameter and are practically free from insect or mechanical injury, skin, poorly trimmed beets and other defects.

    • (2) Canada Choice is the name for the grade of canned whole beets that possess similar varietal characteristics; that possess a good flavour typical of fresh young beets and a fairly uniform good colour; that are fairly tender, fairly uniform in size not exceeding 2½ inches in diameter and are fairly free from insect or mechanical injury, skin, poorly trimmed beets and other defects.

    • (3) Canada Standard is the name for the grade of canned whole beets that possess similar varietal characteristics; that possess a normal flavour and odour and a reasonably good colour; that are reasonably tender, reasonably uniform in size and are reasonably free from insect or mechanical injury, skin, poorly trimmed beets and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that, for each 20 ounces of net contents, there may be present not more than two beets or 25 per cent by count (whichever is greater) that are defective but do not in any way materially affect the appearance or eating qualities of the product; (passablement exemptes de défauts)

      fairly tender

      fairly tender means that the texture is firm and tender but not hard or unduly soft; (passablement tendres)

      fairly uniform in size

      fairly uniform in size means a size not over 2½ inches in diameter when measured through the centre transversely to the longitudinal axis having a size variation from the largest to the smallest that does not exceed 3/8 inch in diameter; (grosseur passablement uniforme)

      fairly uniform red colour

      fairly uniform red colour means that the canned beets possess a red colour that is fairly bright, fairly uniform and typical of beets of similar varietal characteristics; (couleur rouge passablement uniforme)

      normal flavour and odour

      normal flavour and odour means that the beets are free from objectionable flavours or odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that, for each 20 ounces of net contents, there may be present not more than one beet or 15 per cent by count (whichever is greater) that is defective but does not in any material way affect the appearance or eating qualities of the product; (à peu près exemptes de défauts)

      practically uniform in size

      practically uniform in size means a size not over 1½ inches in diameter when measured through the centre transversely to the longitudinal axis having a size variation from the largest to the smallest that does not exceed ¼ inch in diameter; (grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that, for each 20 ounces of net contents, there may be present not more than three whole beets or 35 per cent by count (whichever is greater) that are defective but do not seriously affect the appearance or eating qualities of the product; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means a reddish colour that may be variable but not grey or black; (couleur raisonnablement bonne)

      reasonably tender

      reasonably tender means that the texture may be variable but not tough and coarse; (raisonnablement tendres)

      reasonably uniform in size

      reasonably uniform in size means a size that is not over 3 inches in diameter when measured through the centre transversely to the longitudinal axis and that has a size variation from the largest to the smallest that does not exceed 1 inch in diameter; (grosseur raisonnablement uniforme)

      similar varietal characteristics

      similar varietal characteristics means that the beets possess the colour, texture and shape of one or more like varieties; (caractéristiques variétales analogues)

      tender

      tender means that the beets are firm and tender, yet readily chewed but not hard and fibrous; (tendres)

      uniform good colour

      uniform good colour means that the canned beets possess a red colour that is uniform, bright and typical of beets of similar varietal characteristics. (bonne couleur uniforme)

Beets (Sliced)

    • 13 (1) Canada Fancy is the name for the grade of canned sliced beets possessing the characteristics of Canada Fancy whole beets except that

      • (a) the slices are practically uniform in size not exceeding 2½ inches in diameter and ¼ inch in thickness; and

      • (b) not more than three slices or five per cent by count (whichever is greater) show evidence of any skin, blemishes, insect or mechanical injury and other defects.

    • (2) Canada Choice is the name for the grade of canned sliced beets possessing the characteristics of Canada Choice whole beets except that

      • (a) the slices are fairly uniform in size not exceeding 3 inches in diameter and ¼ inch in thickness; and

      • (b) not more than seven slices or 10 per cent by count (whichever is greater) show evidence of any skin, blemishes, insect or mechanical injury and other defects.

    • (3) Canada Standard is the name for the grade of canned sliced beets possessing the characteristics of Canada Standard whole beets except that

      • (a) the slices are cut from whole beets not exceeding 3½ inches in diameter and the slices are not more than ¼ inch in thickness; and

      • (b) not more than 10 slices or 15 per cent by count (whichever is greater) show evidence of any skin, blemishes, insect or mechanical injury and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly uniform in size

      fairly uniform in size means that 80 per cent of the slices shall not be less than one-half the width or diameter of the largest slice; (grosseur passablement uniforme)

      practically uniform in size

      practically uniform in size means that 90 per cent of the slices shall be not less than one half the width or diameter of the largest slice. (grosseur à peu près uniforme)

Beets (Diced or Cubed)

    • 14 (1) Canada Fancy is the name for the grade of diced or cubed beets possessing the characteristics of Canada Fancy whole beets except that

      • (a) the cubes, not exceeding 3/8 inch in measurement, are 90 per cent free from splinters or irregularly shaped units; and

      • (b) the aggregate weight of defective units does not exceed five per cent of the total drained weight of all units.

    • (2) Canada Choice is the name for the grade of diced or cubed beets possessing the characteristics of Canada Choice whole beets except that

      • (a) the cubes, not exceeding 3/8 inch in measurement, are 80 per cent free from splinters or irregular shaped units; and

      • (b) the aggregate weight of defective units does not exceed 10 per cent of the total drained weight of all units.

    • (3) Canada Standard is the name for the grade of canned diced or cubed beets possessing the characteristics of Canada Standard whole beets except that

      • (a) the cubes, not exceeding 3/8 inch in measurement, are 70 per cent free from splinters or irregular shaped units; and

      • (b) the aggregate weight of defective units does not exceed 15 per cent of the total drained weight of all units.

    • (4) For the purposes of this section, “defective units” shall include all units damaged by staining, black internal discolouration, scab, poor peeling or trimming and insect or mechanical injury.

Beets (Cut or Quartered)

    • 15 (1) Canada Fancy is the name for the grade of canned cut or quartered beets possessing the characteristics of Canada Fancy whole beets except that

      • (a) the units, cut from whole beets not exceeding 2½ inches in diameter, are practically uniform in size; and

      • (b) not more than two units or five per cent by count (whichever is greater) show evidence of skin, blemishes, insect or mechanical injury and other defects.

    • (2) Canada Choice is the name for the grade of canned cut or quartered beets possessing the characteristics of Canada Choice whole beets except that

      • (a) the units, cut from whole beets not exceeding 3½ inches in diameter, are fairly uniform in size; and

      • (b) not more than four units or 10 per cent, by count, (whichever is greater) show evidence of skin, blemishes, insect or mechanical injury and other defects.

    • (3) Canada Standard is the name for the grade of canned cut or quartered beets possessing the characteristics of Canada Standard whole beets except that

      • (a) the units, cut from whole beets not exceeding 4½ inches in diameter, are reasonably uniform in size; and

      • (b) not more than six units or 15 per cent by count (whichever is greater) show evidence of skin, blemishes, insect or mechanical injury and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly uniform in size

      fairly uniform in size means that the beets meet the size variation requirements for Canada Choice whole beets; (grosseur passablement uniforme)

      practically uniform in size

      practically uniform in size means that the beets meet the size variation requirements for Canada Fancy whole beets; (grosseur à peu près uniforme)

      reasonably uniform in size

      reasonably uniform in size means that the beets meet the size variation requirements for Canada Standard whole beets. (grosseur raisonnablement uniforme)

Beets (Julienne or Shoestring)

    • 16 (1) Canada Fancy is the name for the grade of canned julienne or shoestring beets possessing the characteristics of Canada Fancy whole beets except that

      • (a) the strips are practically uniform in length and not more than 3/16 inch in thickness; and

      • (b) the aggregate weight of defective units does not exceed five per cent of the total drained weight of all units.

    • (2) Canada Choice is the name for the grade of canned julienne or shoestring beets possessing the characteristics of Canada Choice whole beets except that

      • (a) the strips are fairly uniform in length and not more than 3/8 inch in thickness; and

      • (b) the aggregate weight of defective units does not exceed 10 per cent of the total drained weight of all units.

    • (3) Canada Standard is the name for the grade of canned julienne or shoestring beets possessing the characteristics of Canada Standard whole beets except that

      • (a) the strips are reasonably uniform in length and not more than 3/8 inch in thickness; and

      • (b) the aggregate weight of defective units does not exceed 15 per cent of the total drained weight of all units.

    Definitions of Terms
    • (4) For the purposes of this section,

      defective units

      defective units includes all units damaged by staining, black internal discolouration, scab, poor peeling or trimming and insect or mechanical injury; (spécimens défectueux)

      fairly uniform in length

      fairly uniform in length means that the aggregate weight of all strips less than 1½ inches in length does not exceed 30 per cent of the total weight of all strips; (longueur passablement uniforme)

      practically uniform in length

      practically uniform in length means that the aggregate weight of all strips less than 1½ inches in length does not exceed 20 per cent of the total weight of all the strips; (longueur à peu près uniforme)

      reasonably uniform in length

      reasonably uniform in length means that the aggregate weight of all strips less than 1½ inches in length does not exceed 40 per cent of the total weight of all strips. (longueur raisonnablement uniforme)

  • 17 [Repealed, SOR/2003-6, s. 60]

Blueberries

    • 18 (1) Canada Fancy is the name for the grade of canned blueberries possessing the characteristics of Canada Fancy berries except that, with respect to condition and freedom from defects, there may be present

      • (a) not more than 10 per cent of the berries, by drained weight, in any one container that are crushed, mushy or broken down; and

      • (b) not more than 1/8 ounce of harmless extraneous material consisting of any whole or parts of leaves, large stems or twigs, cap stems or clusters and any green or undeveloped berries for each 15 ounces of net contents.

    • (2) Canada Choice is the name for the grade of canned blueberries possessing the characteristics of Canada Choice berries except that, with respect to condition and freedom from defects, there may be present

      • (a) not more than 20 per cent of the berries, by drained weight, in any one container that are crushed, mushy or broken down; and

      • (b) not more than ¼ ounce of harmless extraneous material consisting of any whole or parts of leaves, large stems or twigs, cap stems or clusters and any green or undeveloped berries for each 15 ounces of net contents.

    • (3) Canada Standard is the name for the grade of canned blueberries possessing the characteristics of Canada Standard berries except that with respect to condition and freedom from defects there may be present

      • (a) not more than 30 per cent of the berries, by drained weight, in any one container that are crushed, mushy or broken down; and

      • (b) not more than ½ ounce of harmless extraneous material consisting of any whole or parts of leaves, large stems or twigs, cap stems or clusters and any green or undeveloped berries for each 15 ounces of net contents.

    Definitions of Terms
    • (4) For the purposes of this section,

      cap stems

      cap stems are small stems by which the berries are attached to the branches; (pédoncules)

      cluster

      cluster means three or more cap stems with or without berries attached; (grappe)

      condition

      condition refers to the wholeness of the blueberries; (état)

      large stems

      large stems refers to the branches of the blueberry plant; (grosses tiges)

      undeveloped berries

      undeveloped berries are partly dried berries with wrinkled or tough skins. (bleuets non développés)

Strawberries

    • 19 (1) Canada Fancy is the name for the grade of canned strawberries that possess similar varietal characteristics; that possess a flavour typical of well-ripened properly processed strawberries and a practically uniform good colour; that are practically uniform in size, in good condition and are practically free from small cap stems, sepal-like bracts or portions thereof, green or dried berries and other defects.

    • (2) Canada Choice is the name for the grade of canned strawberries that possess similar varietal characteristics; that possess a good flavour typical of well-ripened properly processed strawberries and a fairly uniform colour; that are fairly uniform in size, in fairly good condition and are fairly free from small cap stems, sepal-like bracts and portions thereof, green or dried berries and other defects.

    • (3) Canada Standard is the name for the grade of canned strawberries that possess similar varietal characteristics; that possess a normal flavour and a reasonably good colour; that are in reasonably good condition and are reasonably free from small cap stems, sepal-like bracts and portions thereof, green or dried berries and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that, for each 15 ounces of net contents, there may be present not more than

      • (a) four berries with stems or sepal-like bracts attached as a result of poor hulling,

      • (b) six partly green immature berries and two dried berries, or

      • (c) three pieces of leaf exceeding ¼ square inch or any other visible injury materially affecting the appearance or edibility of the product; (passablement exemptes de défauts)

      fairly good condition

      fairly good condition means that not more than five berries or 10 per cent by count (whichever is greater) in a container are partly or entirely broken down and mushy; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that the colour of the berries is a pink to red, characteristic of well-ripened strawberries and that not more than 10 per cent by count of the berries stand apart from the others in colour; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that 75 per cent by count of the berries in a container shall not vary in size more than plus or minus 1/8 inch in diameter measured crosswise at the greatest width; (grosseur passablement uniforme)

      good condition

      good condition means that not more than two berries or five per cent by count (whichever is greater) in a container are partly or entirely broken down and mushy; (bon état)

      practically free from defects

      practically free from defects means that for each 15 ounces of net contents there may be present not more than

      • (a) two berries with stems or sepal-like bracts attached as a result of improper hulling,

      • (b) two partly green, immature berries and one dried berry, or

      • (c) two pieces of leaf exceeding ¼ square inch or any other visible injury affecting the appearance or edibility of the product; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the colour of the berries is a bright pink to red characteristic of well-ripened strawberries and that not more than five per cent of the berries stand apart from the others in colour; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size means that 90 per cent by count of the berries in a container shall not vary in size more than plus or minus 1/8 inch in diameter measured crosswise at the greatest width; no berries under 7/8 inch in diameter shall be packed for Canada Fancy grade in a 300 diameter can or larger; (grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that for each 15 ounces of net contents there may be present not more than

      • (a) six berries with stems or sepal-like bracts attached,

      • (b) eight partly green immature berries and four dried berries, or

      • (c) four pieces of leaf exceeding ¼ square inch or any other visible injury seriously affecting the appearance and edibility of the product; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means that the colour is generally typical of fairly well-ripened berries with not more than 20 per cent by count of the berries different in colour as a result of being immature or shrivelled and seedy; (couleur raisonnablement bonne)

      reasonably good condition

      reasonably good condition means that not more than 30 per cent by drained weight of the berries in a container are partly or entirely broken down and mushy; (raisonnablement bon état)

      similar varietal characteristics

      similar varietal characteristics means that the berries have the colour, shape and other characteristics of one or more like varieties. (caractéristiques variétales analogues)

Carrots (Whole)

    • 20 (1) Canada Fancy is the name for the grade of canned whole carrots that possess similar varietal characteristics; that possess a very good flavour typical of canned fresh young carrots and a uniform good colour; that are tender, practically uniform in size not over one inch in diameter and are practically free from insect or mechanical injury, skin, blemishes and other defects.

    • (2) Canada Choice is the name for the grade of canned whole carrots that possess similar varietal characteristics and a good flavour typical of canned fresh young carrots; that possess a fairly uniform good colour; that are fairly tender, fairly uniform in size not exceeding 1½ inches in diameter and are fairly free from insect or mechanical injury, skin, blemishes and other defects.

    • (3) Canada Standard is the name for the grade of canned whole carrots that possess similar varietal characteristics, a normal flavour and odour and a reasonably good colour; that are reasonably tender, reasonably uniform in size not exceeding two inches in diameter and are reasonably free from insect or mechanical injury, skin, blemishes and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 20 ounces of net contents there may be present not more than two carrots or 25 per cent by count (whichever is greater) that are defective but do not in any way materially affect the appearance or edibility of the product; (passablement exemptes de défauts)

      fairly tender

      fairly tender means that the carrots possess a fairly tender texture, are firm but not hard or fibrous nor soft and mushy; (passablement tendres)

      fairly uniform good colour

      fairly uniform good colour means that the canned carrots possess an orange-yellow colour that is fairly uniform and typical of carrots of similar varietal characteristics, and not more than one unit per 15 ounce container may be somewhat but not distinctly different from the overall colour; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that

      • (a) no units exceed 1½ inches in diameter, and

      • (b) 90 per cent by count of the units do not vary more than ½ inch in diameter from the largest to the smallest and the remaining 10 per cent do not vary more than one inch in diameter from the largest to the smallest; (grosseur passablement uniforme)

      normal flavour and odour

      normal flavour and odour means that the product is free from any objectionable flavours or odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that for each 20 ounces of net contents there may be present not more than one carrot or 15 per cent by count (whichever is greater) that is defective but does not in any way affect the appearance or edibility of the product; (à peu près exemptes de défauts)

      practically uniform in size

      practically uniform in size means that

      • (a) no units exceed one inch in diameter (taken at the widest diameter at right angles to the longitudinal axis), and

      • (b) 90 per cent by count of the units do not vary more than ¼ inch in diameter from the largest to the smallest and the remaining 10 per cent do not vary more than ½ inch in diameter from the largest to the smallest; (grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that for each 20 ounces of net contents there may be present not more than three whole carrots or 35 per cent by count (whichever is greater) that are defective but do not seriously affect the appearance or edibility of the product; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means that the carrots possess an orange-yellow colour that may be dull but is not an off-colour; (couleur raisonnablement bonne)

      reasonably tender

      reasonably tender means that the carrots are reasonably tender and may possess a few stringy or coarse fibres but are not hard or tough nor soft and mushy; (raisonnablement tendres)

      reasonably uniform in size

      reasonably uniform in size means that

      • (a) no units exceed two inches in diameter, and

      • (b) 90 per cent by count of the units do not vary more than one inch in diameter from the largest to the smallest; (grosseur raisonnablement uniforme)

      similar varietal characteristics

      similar varietal characteristics means that the carrots possess the colour, texture and shape of one or more like varieties; (caractéristiques variétales analogues)

      tender

      tender means that the carrots possess a tender texture typical of young carrots, somewhat firm but not hard, nor soft and mushy; (tendres)

      uniform good colour

      uniform good colour means that the canned carrots possess an orange-yellow colour that is uniform, bright and typical of carrots of similar varietal characteristics and have no units present that distinctly stand apart in colour on a general survey. (bonne couleur uniforme)

Carrots (Sliced)

    • 21 (1) Canada Fancy is the name for the grade of canned sliced carrots possessing the characteristics of Canada Fancy whole carrots except that

      • (a) the slices are cut at right angles to the longitudinal axis of the carrots and the units are not more than 3/8 inch in thickness and not more than 1½ inches in diameter; and

      • (b) not more than four units or five per cent by count (whichever is greater) show evidence of skin, blemishes, insect and mechanical injury and other defects.

    • (2) Canada Choice is the name for the grade of canned sliced carrots possessing the characteristics of Canada Choice whole carrots except that

      • (a) the units are not more than 3/8 inch in thickness and are not more than two inches in diameter; and

      • (b) not more than seven units or 10 per cent by count (whichever is greater) show evidence of skin, blemishes, insect or mechanical injury and other defects.

    • (3) Canada Standard is the name for the grade of canned sliced carrots possessing the characteristics of Canada Standard whole carrots except that

      • (a) the units are not more than 3/8 inch in thickness and are not more than 3½ inches in diameter; and

      • (b) not more than 10 units or 15 per cent by count (whichever is greater) show evidence of skin, blemishes, insect or mechanical injury and other defects.

Carrots (Diced or Cubed)

    • 22 (1) Canada Fancy is the name for the grade of diced or cubed carrots possessing the characteristics of Canada Fancy whole carrots except that

      • (a) the cubes, not exceeding 3/8 inch in measurement, are 90 per cent free from splinters or irregularly shaped units; and

      • (b) the aggregate weight of defective units does not exceed five per cent of the total drained weight of all units.

    • (2) Canada Choice is the name for the grade of diced or cubed carrots possessing the characteristics of Canada Choice whole carrots except that

      • (a) the cubes, not exceeding 3/8 inch in measurement, are 80 per cent free from splinters or irregularly shaped units; and

      • (b) the aggregate weight of defective units does not exceed 10 per cent of the total drained weight of all units.

    • (3) Canada Standard is the name for the grade of diced or cubed carrots possessing the characteristics of Canada Standard whole carrots except that

      • (a) the cubes, not exceeding 3/8 inch in measurement, are 70 per cent free from splinters or irregularly shaped units; and

      • (b) the aggregate weight of defective units does not exceed 15 per cent of the total drained weight of all units.

    • (4) Defective units include units damaged by internal or external discolouration, poor peeling, blemishes and insect or mechanical injury.

Carrots (Julienne or Shoestring)

    • 23 (1) Canada Fancy is the name for the grade of canned julienne or shoestring carrots possessing the characteristics of Canada Fancy whole carrots except that

      • (a) the strips are practically uniform in size and are not more than 3/16 inch in thickness; and

      • (b) the aggregate weight of defective units does not exceed five per cent of the total drained weight of all units.

    • (2) Canada Choice is the name for the grade of canned julienne or shoestring carrots possessing the characteristics of Canada Choice whole carrots except that

      • (a) the strips are fairly uniform in size and are not more than 3/16 inch in thickness; and

      • (b) the aggregate weight of the defective units does not exceed 10 per cent of the total drained weight of all units.

    • (3) Canada Standard is the name for the grade of canned julienne or shoestring carrots possessing the characteristics of Canada Standard whole carrots except that

      • (a) the strips are reasonably uniform in size and are not more than 3/16 inch in thickness; and

      • (b) the aggregate weight of the defective units does not exceed 15 per cent of the total drained weight of all units.

    Definitions of Terms
    • (4) For the purposes of this section,

      defective units

      defective units means units damaged by internal or external discolouration, poor peeling, blemishes and insect or mechanical injury; (spécimens défectueux)

      fairly uniform in size

      fairly uniform in size means that the strips are cut fairly uniform with not more than 12 units or 10 per cent by weight (whichever is greater) less than one inch in length; (grosseur passablement uniforme)

      practically uniform in size

      practically uniform in size means that the strips are cut uniformly with not more than six units or five per cent by weight (whichever is greater) less than one inch in length; (grosseur à peu près uniforme)

      reasonably uniform in size

      reasonably uniform in size means that the strips are reasonably well cut with not more than 25 units or 20 per cent by weight (whichever is greater) less than one inch in length. (grosseur raisonnablement uniforme)

Cherries (Red, Sour, Pitted)

    • 24 (1) Canada Fancy is the name for the grade of canned red sour pitted cherries that possess similar varietal characteristics; that possess a very good flavour typical of well-ripened, properly processed cherries and a practically uniform good colour; that are in good condition, practically free from pits or pieces of pit and are practically free from blemished cherries showing insect or mechanical injury, hail damage and other defects.

    • (2) Canada Choice is the name for the grade of canned red sour pitted cherries that

      • (a) possess similar varietal characteristics;

      • (b) possess a good flavour typical of well-ripened properly processed cherries and a fairly uniform good colour;

      • (c) are in fairly good condition; and

      • (d) are fairly free from pits or pieces of pit and from blemished cherries showing insect or mechanical injury, hail damage and other defects.

    • (3) Canada Standard is the name for the grade of canned red sour pitted cherries that

      • (a) possess similar varietal characteristics;

      • (b) possess a normal flavour typical of properly processed cherries and a reasonably good colour;

      • (c) are in reasonably good condition; and

      • (d) are reasonably free from pits or pieces of pit and from blemished cherries showing insect or mechanical injury, hail damage and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means not more than

      • (a) 10 per cent, by count, of blemished cherries where the blemish on the cherry is of abnormal appearance, 1/16 inch in diameter or larger, provided that not more than four per cent by count show blemishes in excess of ¼ inch in diameter,

      • (b) 20 per cent by count of cherries are mutilated, crushed or broken to the extent that the cherry does not conform to the shape and appearance of a properly pitted cherry, and

      • (c) two pieces of harmless extraneous material for each 60 ounces of net contents; (passablement exemptes de défauts)

      fairly free from pits or pieces of pit

      fairly free from pits or pieces of pit means not more than two pits or pieces of pit or two unpitted cherries for each 60 ounces of net contents; (passablement exemptes de noyaux ou de morceaux de noyaux)

      fairly good condition

      fairly good condition means that the canned cherries are fairly firm and possess a fleshy texture but are not soft or flabby; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that 80 per cent of the canned red sour pitted cherries possess a colour that is fairly bright and typical of red sour cherries that have been properly prepared and properly processed from fairly well-ripened sour cherries, and that not more than five per cent of the cherries by count are so immature as to be a pale yellow colour; (bonne couleur passablement uniforme)

      good condition

      good condition means that the cherries possess a firm fleshy texture, typical of canned red sour pitted cherries that have been properly prepared and properly processed; (bon état)

      practically free from defects

      practically free from defects means that the canned red sour pitted cherries contain not more than

      • (a) five per cent by count of blemished cherries where the blemish on the cherry is of abnormal appearance, 1/16 inch in diameter or larger, provided that not more than two per cent by count show blemishes in excess of ¼ inch in diameter,

      • (b) 10 per cent by count of cherries are mutilated, crushed or broken to the extent that the cherry does not conform to the shape and appearance of a properly pitted cherry, and

      • (c) one piece of harmless extraneous material for each 60 ounces of net contents; (à peu près exemptes de défauts)

      practically free from pits or pieces of pit

      practically free from pits or pieces of pit means not more than one pit, piece of pit or one unpitted cherry for each 60 ounces of net contents; (à peu près exemptes de noyaux ou de morceaux de noyaux)

      practically uniform good colour

      practically uniform good colour means that 90 per cent of the canned red sour pitted cherries possess a colour that is bright and typical of red sour cherries that have been properly prepared and properly processed from well-ripened red sour cherries, and that none of the cherries are so immature as to be a pale yellow colour; (bonne couleur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that not more than

      • (a) 15 per cent, by count, of blemished cherries where the blemish on the cherry is of abnormal appearance, 1/16 inch in diameter or larger, provided that not more than six per cent by count show the blemishes in excess of ¼ inch in diameter,

      • (b) 30 per cent by count of cherries are mutilated, crushed or broken to the extent that the cherry does not conform to the shape and appearance of a properly pitted cherry, and

      • (c) not more than three pieces of harmless extraneous material for each 60 ounces of net contents; (raisonnablement exemptes de défauts)

      reasonably free from pits or pieces of pit

      reasonably free from pits or pieces of pit means that not more than four pits or pieces of pit or four unpitted cherries are contained in each 60 ounces of net contents; (raisonnablement exemptes de noyaux ou de morceaux de noyaux)

      reasonably good colour

      reasonably good colour means that 50 per cent of the canned red sour pitted cherries possess a colour typical of red sour cherries that have been properly prepared and properly processed, which colour may range from a brownish cast to mottled shades of brown, and that not more than 10 per cent of the cherries by count are so immature as to be a pale yellow colour; (couleur raisonnablement bonne)

      reasonably good condition

      reasonably good condition means that the canned cherries possess a reasonably fleshy texture and are not overly soft, tough, very thin fleshed, or leathery in character; (raisonnablement bon état)

      similar varietal characteristics

      similar varietal characteristics means that the cherries possess the size and shape conformation of one or more like varieties. (caractéristiques variétales analogues)

Cherries (Sweet)

    • 25 (1) In this section,

      • (a) canned sweet cherries are normally considered as “unpitted”, unless specifically designated as “pitted”;

      • (b) “unpitted” sweet cherries are stemmed cherries without the pits removed; and

      • (c) “pitted” sweet cherries are stemmed cherries with the pits removed.

    • (2) The types of canned sweet cherries are as follows:

      • (a) “light” type are of the light sweet varietal group and includes, but is not limited to, such varieties as Royal Anne, Napoleon and Windsor; and

      • (b) “dark” type are of the dark sweet varietal group and includes, but is not limited to, such varieties as Bing, Lambert.

    • (3) Canada Fancy is the name for the grade of canned sweet cherries that possess similar varietal characteristics; that possess a very good flavour typical of well-ripened properly processed sweet cherries and a practically uniform good colour characteristic of the varietal group; that are firm and thick fleshed, uniform in size and are practically free from cracked or misshapen cherries, insect or mechanical injury, blemishes and other defects.

    • (4) Canada Choice is the name for the grade of canned sweet cherries that possess similar varietal characteristics; that possess a good flavour typical of well-ripened properly processed sweet cherries and a fairly uniform good colour characteristic of the varietal group; that are fairly firm and thick fleshed, fairly uniform in size and are fairly free from cracked or misshapen cherries, insect or mechanical injury, blemishes and other defects.

    • (5) Canada Standard is the name for the grade of canned sweet cherries that possess similar varietal characteristics; that possess a normal flavour typical of properly processed sweet cherries and a reasonably good colour characteristic of the varietal group; that are reasonably firm and fairly well fleshed and are reasonably free from cracked or misshapen cherries, insect or mechanical injury, blemishes and other defects.

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than two cherries or four per cent by count (whichever is greater) misshapen or distinctly different in shape,

      • (b) not more than four cherries or eight per cent by count (whichever is greater) damaged by cracks, rain checks in which the flesh of the cherry partly exudes and is exposed, or

      • (c) not more than two cherries or four per cent by count (whichever is greater) showing surface blemishes in excess of 1/8 square inch; (passablement exemptes de défauts)

      fairly firm and thick fleshed

      fairly firm and thick fleshed means that there shall not be present more than five soft and flabby cherries or 10 per cent by count (whichever is greater) per 20 ounces of net contents; (chair passablement ferme et épaisse)

      fairly uniform good colour

      fairly uniform good colour means that although the cherries may be slightly dull in appearance, they are 80 per cent uniform in colour characteristic of well-ripened properly processed sweet cherries of either the “light” or “dark” varietal group; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that 80 per cent by count of the cherries are of the most uniform diameter with the largest of the cherries not exceeding the smallest by more than 1/8 inch; (grosseur passablement uniforme)

      firm and thick fleshed

      firm and thick fleshed, with reference to the fleshiness and the texture of the cherries in relation to their maturity, means that there shall not be present more than two soft and flabby cherries or four per cent by count (whichever is greater) per 20 ounces of net contents; (chair ferme et épaisse)

      practically free from defects

      practically free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than one cherry or two per cent by count (whichever is greater) misshapen or distinctly different in shape,

      • (b) not more than two cherries or four per cent by count (whichever is greater) damaged by cracks or rain checks in which the flesh of the cherry partly exudes and is exposed, or

      • (c) not more than one cherry or two per cent by count (whichever is greater) showing surface blemishes in excess of 1/8 square inch; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the cherries are bright in appearance and are 90 per cent uniform in colour characteristic of well-ripened, properly processed sweet cherries of either the “light” or “dark” varietal group; (bonne couleur à peu près uniforme)

      reasonably firm and fairly well fleshed

      reasonably firm and fairly well fleshed means that the cherries may lack firmness and may be somewhat lacking in thickness of flesh but not more than 25 per cent by count may be very soft and flabby; (raisonnablement fermes et en état passable de chair)

      reasonably free from defects

      reasonably free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than four cherries or eight per cent by count (whichever is greater) that are misshapen or distinctly different in shape, and

      • (b) not more than four cherries or eight per cent by count (whichever is greater) showing surface blemishes in excess of 1/8 square inch; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means that the colour and the blush may be variable and somewhat dull but not an off-colour; (couleur raisonnablement bonne)

      similar varietal characteristics

      similar varietal characteristics means that the cherries are of the “light” sweet varietal group or of the “dark” sweet varietal group as described in subsection (2); (caractéristiques variétales analogues)

      uniform in size

      uniform in size means that 90 per cent by count of the cherries are of the most uniform diameter with the largest of the cherries not exceeding the smallest by more than 1/16 inch. (grosseur uniforme)

Cherries (Maraschino, Creme de Menthe or Cocktail)

    • 26 (1) In this section,

      • (a) “maraschino”, “creme de menthe” and “cocktail” cherries are cherries of the sweet varietal group that during the conditioning process are artificially coloured and artificially flavoured;

      • (b) “cocktail” cherries may be packed with or without stems attached; and

      • (c) “maraschino”, “creme de menthe” or “cocktail” cherries may contain a preservative.

    • (2) Canada Fancy is the name for the grade of maraschino, creme de menthe or cocktail cherries that possess a normal flavour and odour; that possess a uniform bright colour; that are whole and of a uniform size not less than 17 millimetres in diameter; that are properly packed and are practically free from spotted, cracked or any blemished cherries.

    • (3) Canada Choice is the name for the grade of maraschino, creme de menthe or cocktail cherries that possess a normal flavour and odour; that possess a uniform bright colour; that are whole and of a fairly uniform size of not less than 15 millimetres in diameter; that are properly packed and are fairly free from spotted, cracked or any blemished cherries.

    • (4) Canada Standard is the name for the grade of maraschino, creme de menthe or cocktail cherries that possess a normal flavour and odour; that possess a uniform bright colour; that are whole and broken; that are properly packed and are reasonably free from spotted, cracked or any blemished cherries.

    Definitions of Terms
    • (5) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 20 ounces of net contents there may be present not more than

      • (a) two cherries or four per cent by count (whichever is greater) that are spotted or blemished in excess of 1/8 inch in diameter, or

      • (b) four cherries showing cracks that are readily discernible; (passablement exemptes de défauts)

      fairly uniform in size

      fairly uniform in size means that 90 per cent by count of the cherries are of the most uniform diameter with the largest of the cherries not exceeding the smallest by more than 1/8 inch; (grosseur passablement uniforme)

      normal flavour and odour

      normal flavour and odour means that the product possesses no objectionable flavours or objectionable odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that for each 20 ounces of net contents there may be present not more than

      • (a) one cherry or two per cent by count (whichever is greater) of cherries spotted or blemished in excess of 1/8 inch in diameter, or

      • (b) two cherries showing cracks that are readily discernible; (à peu près exemptes de défauts)

      properly packed

      properly packed means that in the case of consumer size containers of 6, 12, 16 and 32 fluid ounces, the cherries are a tight pack and the jars are well filled with cherries before the syrup is added; in the case of commercial sizes of 64, 105 and 128 fluid ounces, the containers shall be well filled and the drained weight of cherries shall not be less than 3, 5 and 6 pounds respectively for those sizes; (bien emboîtées)

      reasonably free from defects

      reasonably free from defects means that not more than 10 per cent by drained weight of whole and broken cherries shall be spotted or blemished in excess of 1/8 inch in diameter; (raisonnablement exemptes de défauts)

      uniform in size

      uniform in size means that the cherries are of a uniform diameter with the largest of the cherries not exceeding the smallest by more than 1/16 inch; (grosseur uniforme)

      whole and broken

      whole and broken cherries as permitted in Canada Standard means not more than 75 per cent by drained weight of contents in any one container shall be broken cherries. (cerises entières et brisées)

Corn (Whole or Cut Kernel, with or without Seasoning)

    • 27 (1) In this section,

      • (a) whole or cut kernel corn means the canned product prepared from clean, sound, succulent kernels of sweet corn removed from the cob by cutting and packed into containers with a brine liquid media either as a “brine or liquid pack” or “vacuum packed”;

      • (b) the packing liquid media in “vacuum packed” or “vacuum pack” whole or cut kernel corn shall not exceed 20 per cent of the total net weight of the product in any one container;

      • (c) the packing media for “brine or liquid pack” whole or cut kernel corn shall conform to weights set out for that product in Table I of Schedule IV; and

      • (d) whole or cut kernel corn with seasoning means whole or cut kernel corn packed with the addition of not more than 15 per cent by weight of the product of any or all of the following ingredients: pieces of green peppers, pieces of red peppers, other vegetables and any other natural flavouring ingredient.

    • (2) Canada Fancy is the name for the grade of canned whole or cut kernel corn that possesses similar varietal characteristics; that possesses a very good flavour typical of young, properly processed sweet corn and practically uniform good colour; that is tender, well cut and is practically free from silk, husk, pieces of cob, blemished kernels and other defects.

    • (3) Canada Choice is the name for the grade of canned whole or cut kernel corn that possesses similar varietal characteristics; that possesses a good flavour typical of fairly young, properly processed sweet corn and a fairly good colour; that is fairly tender, fairly well cut and is fairly free from silk, husk, pieces of cob, blemished kernels and other defects.

    • (4) Canada Standard is the name for the grade of canned whole or cut kernel corn that possesses similar varietal characteristics; that possesses a normal flavour for the maturity of the corn and a reasonably good colour; that is reasonably tender and is reasonably free from silk, husk, pieces of cob, blemished kernels and other defects.

    • (5) The grades for canned whole or cut kernel corn with seasoning, the grade names therefor and the standards thereof are the same as for canned whole or cut kernel corn as set out in subsections (2) to (4).

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the combined defects present do not materially affect the appearance or eating quality of the product and that there are not more than six kernels with cob tissue attached in 100 ounces of drained weight; (passablement exempt de défauts)

      fairly good colour

      fairly good colour means that the product, while it may lack brightness, is not dull or greyish to the extent that the appearance is materially affected; (couleur passablement bonne)

      fairly tender

      fairly tender means that the kernels have a fairly tender texture offering only slight resistance when chewed; (passablement tendre)

      fairly well cut

      fairly well cut means that the kernels are cut fairly evenly and neatly from the cob and that the product is 90 per cent by weight free from torn or ragged kernels; (passablement bien coupé)

      practically free from defects

      practically free from defects means that the combined defects present do not more than slightly affect the appearance or eating quality of the product and that there are not more than three kernels with cob tissue attached in 100 ounces of drained weight; (à peu près exempt de défauts)

      practically uniform good colour

      practically uniform good colour means that the product is bright and of a colour typical of young, tender corn for the variety; (bonne couleur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that the combined defects present do not seriously affect the appearance or eating quality of the product and that there are not more than 10 kernels with cob tissue attached in 100 ounces of drained weight; (raisonnablement exempt de défauts)

      reasonably good colour

      reasonably good colour means that the product may be somewhat dull and greyish but not to the extent that the appearance is seriously affected; (couleur raisonnablement bonne)

      reasonably tender

      reasonably tender means that the kernels have a reasonably tender texture offering some resistance when chewed but are not hard or firm; (raisonnablement tendre)

      reasonably well cut

      reasonably well cut means that the kernels are cut reasonably evenly and neatly from the cob and that the product is 80 per cent by weight free from torn or ragged cut kernels; (raisonnablement bien coupé)

      similar varietal characteristics

      similar varietal characteristics means whole or cut kernel corn of one colour variety; (caractéristiques variétales analogues)

      tender

      tender means that the kernels have a tender texture and are in the milk or early cream stage of maturity; (tendre)

      well cut

      well cut means that the kernels are cut evenly and neatly from the cob and that the product is 95 per cent by weight free from torn or ragged kernels. (bien coupé)

Corn (Cream Style)

    • 28 (1) In this section, canned cream style corn

      • (a) means the canned product properly prepared from clean, sound, succulent kernels of sweet corn by a thorough mixing of the ingredients to form a product of a creamy consistency; and

      • (b) may include starch in a quantity not more than sufficient to ensure smoothness.

    • (2) Colour varieties of cream style corn are as follows:

      • (a) golden or yellow; and

      • (b) white, which includes, but is not limited to, such varieties as Crosby and Evergreen.

    • (3) Canada Fancy is the name for the grade of canned cream style corn that possesses similar varietal characteristics; that possesses a very good flavour typical of young, properly processed sweet corn; that possesses a good colour and a good consistency; that is tender and is practically free from silk, husk, pieces of cob, blemished kernels and other defects.

    • (4) Canada Choice is the name for the grade of canned cream style corn that possesses similar varietal characteristics; that possesses a good flavour typical of fairly young, properly processed sweet corn; that possesses a fairly good colour and a fairly good consistency; that is fairly tender and is fairly free from silk, husk, pieces of cob, blemished kernels and other defects.

    • (5) Canada Standard is the name for the grade of canned cream style corn that possesses similar varietal characteristics; that possesses a normal flavour for the maturity of corn; that possesses a reasonably good colour and a reasonably good consistency; that is reasonably tender and is reasonably free from silk, husk, pieces of cob, blemished kernels and other defects.

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 20 ounces net weight of product there is not more than

      • (a) ½ cubic centimetre of pieces of cob,

      • (b) ½ square inch of husk in the aggregate,

      • (c) three discoloured or blemished kernels,

      • (d) three inches of silk when placed end to end, each piece not less than ½ inch in length, or

      • (e) two kernels with attached cob tissue; (passablement exempts de défauts)

      fairly good colour

      fairly good colour means that the cut kernels possess a fairly uniform colour and that the product, while it may lack brightness, is not dull to the extent that the appearance is materially affected; (couleur passablement bonne)

      fairly good consistency

      fairly good consistency means that the product possesses a fairly smooth creamy consistency and when emptied from the container to a dry flat surface may flow just enough to level off to a nearly uniform depth or may be moderately mounded and from which, after two minutes, there may be a slight separation of free liquid; (consistance passablement bonne)

      fairly tender

      fairly tender means that the kernels are of a fairly tender texture offering slight resistance when chewed; (passablement tendre)

      good colour

      good colour means that the cut kernels possess a practically uniform colour and the product shows no evidence of any greyness or dullness; (bonne couleur)

      good consistency

      good consistency means that the product possesses a smooth creamy consistency and when emptied from the container to a dry flat surface forms a slightly mounded mass from which, after two minutes, there is practically no separation of free liquid; (bonne consistance)

      practically free from defects

      practically free from defects means that for each 20 ounces net weight of product there is not more than

      • (a) ¼ cubic centimetre of pieces of cob,

      • (b) 3/8 square inch of husk in the aggregate,

      • (c) two discoloured or blemished kernels,

      • (d) 2 inches of silk when placed end to end, each piece of which is not less than ½ inch in length, or

      • (e) one kernel with attached cob tissue; (à peu près exempts de défauts)

      reasonably free from defects

      reasonably free from defects means that for each 20 ounces net weight of product there is present not more than

      • (a) one cubic centimetre of pieces of cob,

      • (b) one square inch of husk in the aggregate,

      • (c) six discoloured or blemished kernels,

      • (d) six inches of dark silk, or

      • (e) five kernels with attached cob tissue; (raisonnablement exempts de défauts)

      reasonably good colour

      reasonably good colour means that the cut kernels possess a reasonably uniform colour and that the product may be rather dull and greyish but not to the extent that the appearance is seriously affected; (couleur raisonnablement bonne)

      reasonably good consistency

      reasonably good consistency means that the product possesses a consistency that may be thin but not excessively thin, thick and heavy but not excessively dry or pasty and from which, after two minutes, there may be a moderate but not excessive separation of free liquid; (consistance raisonnablement bonne)

      reasonably tender

      reasonably tender means that the kernels are of a reasonably tender texture offering some resistance when chewed but are not hard or firm; (raisonnablement tendre)

      similar varietal characteristics

      similar varietal characteristics means cream style corn from one colour variety; (caractéristiques variétales analogues)

      tender

      tender means that the kernels are of a tender texture and are in the early to middle cream stage of maturity. (tendre)

Corn on the Cob

    • 29 (1) Canada Fancy is the name for the grade of canned corn on the cob that possesses the characteristics of Canada Fancy whole or cut kernel corn except that the well-filled cobs are evenly cut, properly trimmed and are practically uniform in size.

    • (2) Canada Choice is the name for the grade of canned corn on the cob that possesses the characteristics of Canada Choice whole or cut kernel corn except that the fairly well-filled cobs are evenly cut, properly trimmed and are fairly uniform in size.

    • (3) Canada Standard is the name for the grade of canned corn on the cob that possesses the characteristics of Canada Standard whole or cut kernel corn except that the cobs are reasonably well trimmed and are reasonably uniform in size.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly uniform in size

      fairly uniform in size means that all the cobs are cut to the height of the can to within 5/8 inch from the top of the container and the diameter of the largest cob shall not exceed the diameter of the smallest cob by more than ½ inch when measured at its widest part; (grosseur passablement uniforme)

      fairly well-filled

      fairly well-filled means that the cobs are 90 per cent filled with well developed corn kernels that are in the middle cream stage of maturity; (passablement bien remplis)

      practically uniform in size

      practically uniform in size means that all the cobs are cut to the height of the can to within 3/8 inch from the top of the container and the diameter of the largest cob shall not exceed the diameter of the smallest cob by more than ¼ inch when measured at its widest part; (grosseur à peu près uniforme)

      properly trimmed

      properly trimmed means that the ends of the cob are carefully trimmed so that there is no husk and only a small amount of silk remaining on the cob; (parés d’une manière appropriée)

      reasonably uniform in size

      reasonably uniform in size means that all the cobs are cut to the height of the can to within 7/8 inch from the top of the container and the diameter of the largest cob shall not exceed the diameter of the smallest cob by more than ¾ inch when measured at its widest part; (grosseur raisonnablement uniforme)

      reasonably well trimmed

      reasonably well trimmed means that the ends of the cob are reasonably well trimmed and the amount of husk or silk left on the cob does not seriously affect the appearance or edibility of the product; (raisonnablement bien parés)

      well-filled

      well-filled means that the cobs are 95 per cent filled with well developed corn kernels that are in the early milk stage of maturity. (bien remplis)

Fruit Cocktail

    • 30 (1) In this section, fruit cocktail shall contain the fruit ingredients in the following style and proportions:

      • (a) not less than 30 per cent and not more than 50 per cent by drained weight of diced peaches;

      • (b) not less than 25 per cent and not more than 45 per cent by drained weight of diced pears;

      • (c) not less than six per cent and not more than 16 per cent by drained weight of pineapple segments; and

      • (d) not less than two per cent and not more than 20 per cent by drained weight of either whole or halved cherries or whole grapes or both.

    • (2) Cherries contained in canned fruit cocktail may be natural or artificially coloured and flavoured.

    • (3) Canada Fancy is the name for the grade of canned fruit cocktail that possesses a very good flavour and odour; that possesses a very good colour typical of each of the fruits in the mixture; that possesses good character; that is of good maturity and texture and is practically free from skin, blemishes, discoloured units, staining from artificially coloured cherries and other defects.

    • (4) Canada Choice is the name for the grade of canned fruit cocktail that possesses a good flavour and odour; that possesses a fairly good colour typical of each of the fruits in the mixture; that possesses fairly good character; that is of a fairly good maturity and texture and is fairly free from skin, blemishes, discoloured units, staining from artificially coloured cherries and other defects.

    • (5) Canada Standard is the name for the grade of canned fruit cocktail that possesses a normal flavour and odour; that possesses a reasonably good colour typical of each of the fruits in the mixture; that possesses reasonably good character; that is of reasonably good maturity and texture and is reasonably free from skin, blemishes, staining from coloured cherries, discoloured units and other defects.

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the product is 90 per cent free from units showing skin, blemishes or any staining from artificially coloured cherries; (passablement exempt de défauts)

      fairly good character

      fairly good character means that the diced units are fairly well cut and fairly uniform in size and with not more than 20 per cent by drained weight of soft and mushy fruit; (caractère passablement bon)

      fairly good colour

      fairly good colour means that each of the ingredients possesses a fairly uniform colour characteristic of the fruit; some variation in colour may exist between units but no units of any one fruit may stand more than slightly apart in colour other than because of artificial colour staining; (couleur passablement bonne)

      fairly good texture

      fairly good texture means a texture characteristic of well-ripened fruit with not more than three units or five per cent by count (whichever is greater) distinctly hard but with no gritty pear units present; (texture passablement bonne)

      good character

      good character means that the diced units are cleanly cut, practically uniform in size and with not more than 10 per cent by drained weight of soft and mushy fruit; (bon caractère)

      good colour

      good colour means that each of the ingredients possesses a practically uniform bright colour characteristic of the fruit and having little or no variation in colour between units of each fruit apart from some very slight colour staining from artificially coloured cherries; (bonne couleur)

      good texture

      good texture means a texture characteristic of well-ripened fruit with no units distinctly hard and no gritty pear units present; (bonne texture)

      normal flavour and odour

      normal flavour and odour means that the product is free from objectionable flavours and objectionable odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that the product is 98 per cent free from units showing skin, blemishes or any staining from artificially coloured cherries; (à peu près exempt de défauts)

      reasonably free from defects

      reasonably free from defects means that the product is 80 per cent free from units showing skin, blemishes and any excessive staining from artificially coloured cherries; (raisonnablement exempt de défauts)

      reasonably good character

      reasonably good character means that the diced units are reasonably well cut, reasonably uniform in size and with not more than 30 per cent by drained weight of broken down or mushy fruit; (caractère raisonnablement bon)

      reasonably good colour

      reasonably good colour means that each of the ingredients possesses a reasonably uniform colour for the fruit; the colour of the unit may vary but the overall appearance is not dark or greyish in colour; (couleur raisonnablement bonne)

      reasonably good texture

      reasonably good texture means a texture characteristic of well-ripened fruit with not more than 10 units or 20 per cent by count (whichever is greater) that are hard and immature. (texture raisonnablement bonne)

Fruits for Salad

    • 31 (1) In this section, fruits for salad shall contain the fruit ingredients in the following style and proportions:

      • (a) not less than 24 per cent and not more than 40 per cent by drained weight of sliced or quartered peaches;

      • (b) not less than 21 per cent and not more than 35 per cent by drained weight of sliced or quartered pears;

      • (c) not less than 18 per cent and not more than 30 per cent by drained weight of peeled or unpeeled apricot halves or quarters;

      • (d) not less than eight per cent and not more than 16 per cent by drained weight of pineapple segments; and

      • (e) not less than three per cent and not more than eight per cent by drained weight of either whole cherries or whole grapes or both.

    • (2) Cherries contained in fruits for salad may be natural or artificially coloured and flavoured.

    • (3) The grades for canned fruits for salad, the grade names therefor and the standards thereof, are the same as for fruit cocktail, except for the nature of cut and the uniformity of count and size of the units.

Fruit Salad

    • 32 (1) In this section, the product known as fruit salad is the product consisting of a mixture of any two or more fruits that are diced, halved, quartered or sliced, exclusive of cherries, and in which the predominating fruit does not exceed 60 per cent of the total product by drained weight.

    • (2) Cherries contained in canned fruit salad may be natural or artificially coloured and flavoured.

    • (3) The grades for canned fruit salad, the grade names therefor and the standards thereof, are the same as for fruit cocktail.

Mixed Vegetables, Macedoine (Optional)

    • 33 (1) In this section, mixed vegetables, macedoine shall be the product consisting of a combination of three or more vegetables in which the predominating vegetable does not exceed 60 per cent of the total product by drained weight.

    • (2) The vegetables included in the product shall be named on the label by their common names in descending order of their proportions.

    • (3) The grades for mixed vegetables, macedoine are optional but, if declared, the grade names therefor and the standards thereof shall be Canada Fancy, Canada Choice and Canada Standard graded on the basis of the respective vegetables that enter into its composition.

  • 34 [Repealed, SOR/2003-6, s. 61]

Mushrooms

    • 35 (1) In this section,

      button mushrooms

      button mushrooms are mushrooms with veils completely closed and stems removed immediately below the veil; (champignons en boutons)

      canned mushrooms

      canned mushrooms shall be the product prepared from clean, sound, fresh mushrooms of the cultivated type packed with or without salt, ascorbic acid, citric acid or any combination thereof; (champignons en conserve)

      sliced button mushrooms

      sliced button mushrooms are button mushrooms sliced parallel to the longitudinal axis; (champignons en boutons tranchés)

      sliced mushrooms

      sliced mushrooms are whole mushrooms sliced parallel to the longitudinal axis; (champignons tranchés)

      unit

      unit means an individual mushroom or a portion of mushroom in canned mushrooms; (spécimen)

      whole mushrooms

      whole mushrooms are mushrooms with attached stems, the length of which does not exceed the diameter of the cap. (champignons entiers)

    • (2) Canada Fancy is the name for the grade of canned button mushrooms or sliced button mushrooms that possess similar varietal characteristics; that possess a very good flavour typical of properly processed button mushrooms; that possess a practically uniform good colour and a good brine; that are young and tender, practically uniform in size and are practically free from discolouration, blemishes, insect or mechanical injury and other defects.

    • (3) Canada Choice is the name for the grade of canned whole mushrooms, button mushrooms or sliced mushrooms that possess similar varietal characteristics; that possess a good flavour typical of properly processed mushrooms; that possess a fairly uniform good colour and a fairly good brine; that are fairly young and tender; fairly uniform in size and fairly free from discolouration, blemishes, insect or mechanical injury and other defects.

    • (4) Canada Standard is the name for the grade of canned whole mushrooms or sliced mushrooms that possess similar varietal characteristics; that possess a normal flavour typical of properly processed mushrooms; that possess a reasonably good colour and a reasonably good brine; that are reasonably tender, reasonably uniform in size and reasonably free from discolouration, blemishes, insect or mechanical injury and other defects.

    Definitions of Terms
    • (5) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that, for each can containing 10 to 20 mushrooms, there shall be present not more than three defective units showing discolouration, blemishes, insect or mechanical injury; not more than five defective units in a can containing 21 to 40 mushrooms; not more than seven defective units in a can containing over 40 mushrooms; (passablement exempts de défauts)

      fairly good brine

      fairly good brine means a brine that is light in colour and fairly clear with only a slight amount of sediment noticeable; (saumure passablement bonne)

      fairly uniform good colour

      fairly uniform good colour means that the mushrooms possess a good natural colour and while some colour variation may be present, not more than four units in any one container may be distinctly different in colour; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that the diameter of the largest cap does not exceed the diameter of the smallest cap by more than ¼ inch; (grosseur passablement uniforme)

      fairly young and tender

      fairly young and tender means that the mushrooms are of a fairly tender texture with not more than four units in any one container of a fibrous and rubbery nature and, with respect to whole or button mushrooms, 75 per cent by count with completely closed veils; (passablement jeunes et tendres)

      good brine

      good brine means a brine that is clear and light in colour; (bonne saumure)

      normal flavour and odour

      normal flavour and odour means that the product is free from any objectionable flavour or objectionable odour of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that, in a can containing 10 to 20 mushrooms, there shall be present not more than two defective units showing discolouration, blemishes, insect or mechanical injury; not more than three defective units in a can containing 21 to 40 mushrooms; not more than four defective units in a can containing over 40 mushrooms; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the mushrooms possess a good natural colour typical of the variety and while there may be some slight variation in colour present, such variation is not distinctly noticeable in a general survey; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size means that the diameter of the largest cap does not exceed the diameter of the smallest cap by more than 1/8 inch; (grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that for each can containing 10 to 20 mushrooms there shall be present not more than seven defective units showing discolouration, blemishes, insect or mechanical injury; not more than 10 defective units in a can containing 21 to 40 mushrooms; not more than 15 defective units in a can containing over 40 mushrooms; (raisonnablement exempts de défauts)

      reasonably good brine

      reasonably good brine means a brine that is a light to medium brownish colour but is not an off-colour and contains a moderate amount of sediment; (saumure raisonnablement bonne)

      reasonably good colour

      reasonably good colour means that the colour may be dull and variable but not dark grey or black; (couleur raisonnablement bonne)

      reasonably tender

      reasonably tender means that the mushrooms are of a reasonably tender texture free from any distinctly fibrous or rubbery units; (raisonnablement tendres)

      reasonably uniform in size

      reasonably uniform in size means that the diameter of the largest cap does not exceed the diameter of the smallest cap by more than 3/8 inch; (grosseur raisonnablement uniforme)

      similar varietal characteristics

      similar varietal characteristics means that the mushrooms are of one colour variety white or cream, or brown; (caractéristiques variétales analogues)

      young and tender

      young and tender means a tender texture free from fibrous or rubbery units and in respect of button mushrooms with veils completely closed. (jeunes et tendres)

Peaches (Whole, Halved, Sliced, Diced or Quartered)

    • 36 (1) In this section,

      canned peaches

      canned peaches means peaches packed whole, halved, sliced, diced or quartered; (pêches en conserve)

      diced

      diced canned peaches are peeled and pitted peaches cut into approximate cubes; (en dés)

      halves

      halves or halved canned peaches are peeled and pitted peaches cut approximately in half along the suture from stem to apex; (en moitiés)

      quarters

      quarters or quartered canned peaches are halved peaches cut into two approximately equal parts; (en quartiers)

      slices

      slices or sliced canned peaches are peeled and pitted peaches cut into sectors smaller than quarters; (en tranches or tranchées)

      unit

      unit means an individual half, slice, quarter, cube or a whole peach in canned peaches; (spécimen)

      whole

      whole canned peaches are peeled, unpitted, whole peaches with stems removed. (entières)

    • (2) The types of canned peaches are as follows:

      • (a) “clingstone” peaches are peaches having stones or pits that adhere to the flesh; and

      • (b) “freestone” peaches are peaches the flesh of which separates readily from the stones or pits.

    • (3) The grades for canned peaches outlined in this section apply to both freestone and clingstone type peaches.

    • (4) Canada Fancy is the name for the grade of canned peaches that possess similar varietal characteristics; that possess a very good flavour typical of well-ripened peaches of the clingstone or freestone type; that possess a practically uniform good colour; with units that are practically uniform in size and in good condition; if halved, sliced, diced or quartered are free from pits or portions of pit and are practically free from stems, peel, bruised spots, hail damage, insect injury or mechanical injury and other defects.

    • (5) Canada Choice is the name for the grade of canned peaches that possess similar varietal characteristics; that possess a good flavour typical of well-ripened peaches of the clingstone or freestone type; that possess a fairly uniform good colour; units that are fairly uniform in size and in fairly good condition; if halved, sliced, diced or quartered are free from pits or portions of pit and are fairly free from stems, peel, bruised spots, hail damage, insect or mechanical injury and other defects.

    • (6) Canada Standard is the name for the grade of canned peaches that possess similar varietal characteristics; that possess a normal flavour typical of well-ripened peaches of the clingstone or freestone type; that possess a reasonably good colour; units that are in reasonably good condition; if halved, sliced, diced or quartered are practically free from pits or portions of pit and are reasonably free from stems, peel, bruised spots, hail damage, insect or mechanical injury and other defects.

    Definitions of Terms
    • (7) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than one square inch of peel in aggregate either attached to the flesh of the peach or floating in the syrup,

      • (b) not more than one unit or 10 per cent by count (whichever is greater) showing mechanical damage resulting from trimming the peach in which the cutting was over and above that required to half or quarter the peach, or

      • (c) not more than two units or 20 per cent by count (whichever is greater) showing discoloured bruising, hail damage or insect injury in excess of 1/8 square inch; (passablement exemptes de défauts)

      fairly good condition

      fairly good condition means that the units possess a texture typical of mature, well-ripened peaches, some definite softening and fraying of the cut edges may be present and with respect to halves or quarters not more than two units or 20 per cent by count (whichever is greater) are decidedly soft and flattened out while still retaining their normal shape; with respect to sliced peaches, 65 per cent of the slices are well formed and intact with not more than 35 per cent slivers or broken down pieces; with respect to diced peaches, not more than 20 per cent by drained weight of broken down and mushy fruit; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that the units possess a fairly bright colour typical of mature, well-ripened peaches properly prepared for canning and which show only some slight browning due to oxidation, improper processing or other causes; in addition, not more than two units or 20 per cent by count (whichever is greater) may show a deeper or lesser colour readily discernible but no unit shall be so immature as to be of a distinct greenish colour; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size with respect to whole, halved or quartered peaches means that not more than two units or 20 per cent by count (whichever is greater) shall vary more than plus or minus 1/8 inch in diameter when measured across the inside center on the shortest axis; in the case of Canada Choice halves or quarters, no peaches under 1¾ inches in diameter shall be used; sliced and diced peaches are exempt in regard to size requirements; (grosseur passablement uniforme)

      free from pits or portions of pit

      free from pits or portions of pit means that if a pit or any pit material is found present in any one container, no further evidence of pit material shall occur in an additional 100 ounces of net contents; (exemptes de noyaux ou de parties de noyaux)

      good condition

      good condition means that the units possess a tender, fleshy texture typical of mature, well-ripened peaches with clean cut edges and, with respect to halves or quarters, not more than one unit or 10 per cent by count (whichever is greater) showing evidence of definite softening or fraying of edges on the inside cup of the peach half or quarter; with respect to sliced peaches, 85 per cent of the slices are well formed and intact with not more than 15 per cent slivers or broken down pieces; with respect to diced peaches, not more than 10 per cent by drained weight of broken down and mushy fruit; (bon état)

      normal flavour

      normal flavour means that the canned peaches are free from objectionable flavours of any kind; (saveur normale)

      practically free from defects

      practically free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than ½ square inch of peel in aggregate either attached to the flesh of the peach or floating in the syrup, or

      • (b) not more than one unit or 10 per cent by count (whichever is greater) showing discoloured blemishes, hail damage or insect injury in excess of 1/8 square inch; (à peu près exemptes de défauts)

      practically free from pits or pit portions

      practically free from pits or pit portions means that if a pit or any pit material is found present in any one container, no further evidence of pit material shall occur in an additional 60 ounces of net contents; (à peu près exemptes de noyaux ou de morceaux de noyaux)

      practically uniform good colour

      practically uniform good colour means that the units possess a bright colour typical of mature, well-ripened peaches that have been properly prepared for canning and are free from any slight brownish colour due to oxidation, improper processing or other causes; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size with respect to whole, halved or quartered peaches means that not more than one unit or 10 per cent by count (whichever is greater) shall vary more than plus or minus 1/8 inch in diameter when measured across the inside centre on the shortest axis; in the case of Canada Fancy halves or quarters, no peaches under two inches in diameter shall be packed in a 300 diameter can or larger; in the case of Canada Fancy whole, no peaches under 1¾ inches in diameter shall be packed in any size container; sliced and diced peaches are exempt in regard to size requirements; (grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that for each 20 ounces of net contents there may be present

      • (a) one stem or portion thereof,

      • (b) not more than two square inches of peel in the aggregate either attached to the flesh of the peach or floating in the syrup,

      • (c) not more than four units or 40 per cent by count (whichever is greater) showing heavy discoloured bruising, hail damage or insect injury in excess of ¼ square inch, or

      • (d) hail damage, insect or mechanical injury but not to the extent that the appearance and eating quality of the product is seriously affected; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means that the colour may vary up to 50 per cent with units showing a deeper or lesser colour which is readily discernible as a result of immature peaches or from browning due to oxidation, provided that such discolouration does not seriously affect the appearance of the product; (couleur raisonnablement bonne)

      reasonably good condition

      reasonably good condition, with respect to peach halves or quarters, means that the units may be excessively frayed at the edges and quite soft but not cut into and trimmed to the extent that their normal shape is not retained; with respect to sliced peaches, 50 per cent of the slices are fairly well formed and intact; with respect to diced peaches 30 per cent by drained weight of broken down and mushy fruit; (raisonnablement bon état)

      similar varietal characteristics

      similar varietal characteristics means peaches that possess the texture and formation of one or more like varieties; (caractéristiques variétales analogues)

      sliver

      sliver means a unit that is substantially smaller than the general size of slices and does not conform to the general shape of slices. (éclat)

Pears (Whole, Halved, Sliced, Diced or Quartered)

    • 37 (1) In this section,

      canned pears

      canned pears means pears packed whole, halved, sliced, diced or quartered; (poires en conserve)

      diced

      diced canned pears are peeled pears with cores and stems removed and cut into approximate cubes; (en dés)

      halved

      halved canned pears are peeled pears with cores and stems removed and cut longitudinally from stem to calyx into approximate halves; (en moitiés)

      quartered

      quartered canned pears are peeled pears with cores and stems removed and cut longitudinally from stem to calyx into approximate quarters; (en quartiers)

      sliced

      sliced canned pears are halved pears sliced longitudinally; (en tranches)

      unit

      unit means an individual half, slice, quarter, cube or a whole pear in canned pears; (spécimen)

      whole

      whole canned pears are whole peeled pears, with or without stems removed. (entières)

    • (2) Canada Fancy is the name for the grade of canned pears that possess similar varietal characteristics; that possess a very good flavour typical of well-ripened pears for the variety; that possess a practically uniform good colour and a fleshy tender texture; units that are in good condition, practically uniform in size, free from seed cells or carpel tissue and are practically free from skin, bruised spots, blemishes, insect or mechanical injury and other defects.

    • (3) Canada Choice is the name for the grade of canned pears that possess similar varietal characteristics; that possess a good flavour typical of well-ripened pears for the variety; that possess a fairly uniform good colour and a fleshy tender texture; units that are in fairly good condition, fairly uniform in size, practically free from seed cells or carpel tissue and are fairly free from skin, bruised spots, blemishes, insect or mechanical injury and other defects.

    • (4) Canada Standard is the name for the grade of canned pears that possess similar varietal characteristics; that possess a normal flavour and odour; that possess a reasonably good colour, and a reasonably tender texture; units that are in reasonably good condition, reasonably uniform in size, fairly free from seed cells or carpel tissue and are reasonably free from skin, bruised spots, blemishes, insect or mechanical injury and other defects.

    Definitions of Terms
    • (5) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than one unit or 10 per cent by count (whichever is greater) showing any noticeable carpel tissue or any seed cells,

      • (b) not more than ½ square inch of skin in the aggregate either attached to the flesh of the pear or floating in the syrup, or

      • (c) not more than two units or 20 per cent by count (whichever is greater) showing discoloured bruising, blemishes, insect or mechanical injury in excess of 1/8 square inch; (passablement exemptes de défauts)

      fairly good condition

      fairly good condition means that the pear units are intact and quite pliable but firm enough to possess fairly clean-cut edges with only a slight visible breakdown of the flesh; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that the pear units possess a fairly uniform colour and have no more than a slight variation from the typical white or light yellow-white colour, and not more than two units or 20 per cent by count (whichever is greater) show any evidence of slight browning or pinkish discolouration due to oxidation or improper processing; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size with respect to whole, halved or quartered pears means that not more than two units or 20 per cent by count (whichever is greater) shall vary more than plus or minus 1/8 inch in diameter when measured at right angles to the longitudinal axis at the widest part; in the case of Canada Choice halves or quarters, no pears under 1¾ inches in diameter shall be used; diced pears and sliced pears are exempt in regard to size requirements; (grosseur passablement uniforme)

      fleshy tender texture

      fleshy tender texture means the fruit possesses a tender texture free from noticeable graininess or toughness; (texture charnue et tendre)

      good condition

      good condition means that the pear units are uniformly intact and are fairly pliable but firm enough to possess clean-cut edges with no visible breakdown of the flesh; (bon état)

      normal flavour and odour

      normal flavour and odour means that the product possesses no objectionable flavours or objectionable odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that for each 20 ounces of net contents there may be present

      • (a) virtually no seed cells or carpel tissue,

      • (b) not more than ¼ square inch of skin in the aggregate either attached to the flesh of the pear or floating in the syrup, or

      • (c) not more than one unit or 10 per cent by count (whichever is greater) showing discoloured bruising, blemishes, insect or mechanical injury in excess of 1/8 square inch; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the pear units individually and collectively possess a practically uniform colour that is typical white or light yellow-white with no discolouration or browning due to oxidation or improper processing; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size with respect to whole, halved or quartered pears means not more than one unit or 10 per cent by count (whichever is greater) shall vary more than plus or minus 1/8 inch in diameter measured at the widest part at right angles to the longitudinal axis; in the case of Canada Fancy halves or quarters, no pears under two inches in diameter shall be packed in a 300 diameter can or larger; in the case of Canada Fancy whole, no pears under 1¾ inches in diameter shall be packed in any size container; sliced pears and diced pears are exempt in regard to size requirements; (grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than two units or 20 per cent by count (whichever is greater) with a completely intact seed cell,

      • (b) not more than one square inch of skin in the aggregate either attached to the flesh of the pear or floating in the syrup,

      • (c) not more than four units or 40 per cent by count (whichever is greater) showing discoloured bruises or blemishes in excess of ¼ square inch, or

      • (d) units showing insect or mechanical injury but not to the extent that it seriously affects the appearance and eating quality of the product; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means that the units possess a reasonably uniform colour that may have a slightly pink or brownish cast but are not a deep pinkish or brownish off-colour; (couleur raisonnablement bonne)

      reasonably good condition

      reasonably good condition with respect to pear halves or quarters means that the units may be somewhat frayed at the edges and partly trimmed but not cut to the extent that their normal shape is not retained; with respect to sliced or diced pears, not more than 20 per cent by drained weight may be broken down and mushy fruit; (raisonnablement bon état)

      reasonably tender texture

      reasonably tender texture means that the texture may be variable ranging from soft with some breakdown of the flesh to quite firm, but no hard units from immature pears shall be present; (texture raisonnablement tendre)

      similar varietal characteristics

      similar varietal characteristics means pears that possess the texture and formation of one or more like varieties. (caractéristiques variétales analogues)

    • (6) Canned pears may be packed with or without the addition of citric acid for more effective processing.

Plums, Prune Plums

    • 38 (1) Canned plums (including prune plums) are properly ripened fresh plums prepared by stemming and washing and are packed whole, unpeeled and unpitted in water with or without sweetening ingredients.

    • (2) Varietal groups of canned plums are as follows:

      • (a) purple plum group;

      • (b) green plum group; and

      • (c) yellow egg plum group.

    • (3) Canada Fancy is the name for the grade of canned plums that possess similar varietal characteristics; that possess a very good flavour typical of well-ripened properly processed canned plums; that possess a practically uniform good colour; that are in good condition, practically uniform in size and are practically free from stems, loose pits, surface blemishes and other defects.

    • (4) Canada Choice is the name for the grade of canned plums that possess similar varietal characteristics; that possess a good flavour typical of well-ripened properly processed canned plums; that possess a fairly uniform good colour; that are in fairly good condition, fairly uniform in size and are fairly free from stems, loose pits, surface blemishes and other defects.

    • (5) Canada Standard is the name for the grade of canned plums that possess similar varietal characteristics; that possess a normal flavour and odour and a reasonably good colour; that are in reasonably good condition and are reasonably free from stems, loose pits, surface blemishes and other defects.

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that there may be present

      • (a) not more than one loose pit per 15 ounces of net contents,

      • (b) not more than one stem or small leaf per 30 ounces of net contents, or

      • (c) not more than two units or six per cent by count (whichever is greater) showing surface blemishes such as sunburn or scab in excess of ¼ inch in diameter; (passablement exemptes de défauts)

      fairly good condition

      fairly good condition means that the plums are fairly thick fleshed and tender and remain substantially whole with not more than 10 per cent by count of the units crushed or broken; skin cracks or splits which do not expose the pit cavity may be present; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that the plums possess a fairly uniform bright colour typical of well-ripened plums of a single varietal group and that not more than 20 per cent by count may possess an overall “dead brown” colour in canned purple plums; characteristic mottling on the skin for the varietal group is considered as typical colour and not as lacking in uniformity of colour; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that the plums from the largest to the smallest in any one container do not vary more than ¼ inch in diameter; and for Canada Choice grade plums no plums or prune plums less than one inch in diameter shall be packed in a container; (grosseur passablement uniforme)

      good condition

      good condition means that the plums are thick fleshed and tender; they may be soft but still hold their apparent original conformation with only minor cracks or splits in the skin evident; (bon état)

      practically free from defects

      practically free from defects means that there may be present

      • (a) not more than one loose pit per 30 ounces of net contents,

      • (b) not more than one stem, leaf or part thereof per 60 ounces of net contents, or

      • (c) not more than one unit or three per cent by count (whichever is greater) showing surface blemishes such as sunburn or scab in excess of 3/16 inch in diameter; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the plums possess a practically uniform bright colour typical of well-ripened plums of a single varietal group; characteristic mottling on the skin for the varietal group is considered as typical colour and not as lacking in uniformity of colour; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size means that the plums from the largest to the smallest in any one container do not vary more than 1/8 inch in diameter; and for Canada Fancy grade plums no plums less than one inch in diameter and no prune plums less than 1 1/8 inches in diameter shall be packed in any container; (grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that there may be present

      • (a) not more than two loose pits per 15 ounces of net contents,

      • (b) not more than one stem or small leaf per 15 ounces of net contents, or

      • (c) not more than four units or 10 per cent by count (whichever is greater) showing surface blemishes such as sunburn or scab in excess of ¼ inch in diameter; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means that the plums possess a colour of at least fairly well-matured plums of a single varietal group, which may be markedly variable including an overall “dead brown” colour in purple plums, but are not an off-colour for any reason; (couleur raisonnablement bonne)

      reasonably good condition

      reasonably good condition means that the plums may be very soft, badly split or cracked but with not more than 25 per cent by count of units crushed or broken; (raisonnablement bon état)

      similar varietal characteristics

      similar varietal characteristics means that the plums or prune plums in any one container are of one or more like varieties in the same varietal group. (caractéristiques variétales analogues)

Peas

    • 39 (1) In this section, canned peas

      • (a) means the canned product prepared from clean, sound, succulent, shelled peas of smooth skinned or late maturing sweet wrinkled varieties packed in water with or without the addition of salt and sugar, invert sugar or dextrose, in dry or liquid form, and to which may be added a natural vegetable seasoning ingredient; and

      • (b) may include alkalis in an amount not exceeding 0.01 per cent of calcium hydroxide and 0.05 per cent of magnesium hydroxide.

    • (2) The types of canned peas are as follows:

      • (a) “early peas” are peas of early maturing or other smooth skin varieties; and

      • (b) “sweet peas” or “late peas” are peas of late maturing, sweet, wrinkled varieties.

    • (3) Canada Fancy is the name for the grade of canned peas that possess similar varietal characteristics; that possess a good flavour; that possess a practically uniform good colour and a good brine; that are tender and are practically free from loose skins, splits, broken peas, spotted or otherwise discoloured peas, harmless extraneous vegetable matter and other defects.

    • (4) Canada Choice is the name for the grade of canned peas that possess similar varietal characteristics; that possess a good flavour; that possess a fairly uniform good colour and a fairly good brine; that are fairly tender and are fairly free from loose skins, splits, broken peas, spotted or otherwise discoloured peas, harmless extraneous vegetable matter and other defects.

    • (5) Canada Standard is the name for the grade of canned peas that possess similar varietal characteristics; that possess a fairly good flavour; that possess a reasonably good colour and a reasonably good brine; that are reasonably tender and are reasonably free from loose skins, splits, broken peas, spotted or otherwise discoloured peas, harmless extraneous vegetable matter and other defects.

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that there may be present

      • (a) in approximately 50 ounces of net contents not more than one piece or pieces of vegetable material common to the pea plant having an aggregate area of ¼ square inch, not more than one thistle bud or other spherical piece of vegetable matter from other plants and not more than one cylindrical piece or pieces of vegetable material from other plants exceeding ½ inch in length in the aggregate,

      • (b) not more than a combined total of seven per cent by count of broken peas, split peas or loose skins except that in the case of sizes No. 1 and No. 2 or a blend of those sizes, not more than a combined total of 15 per cent by count of peas, and

      • (c) not more than three-quarters of one per cent by count of spotted or otherwise discoloured peas; (passablement exempts de défauts)

      fairly good brine

      fairly good brine means that the brine surrounding the peas may be slightly cloudy with no more than a small quantity of suspended material or sediment present; (saumure passablement bonne)

      fairly good flavour

      fairly good flavour means that the product has a characteristic normal flavour and odour for the maturity of the peas and is free from objectionable flavours and objectionable odours of any kind; (saveur passablement bonne)

      fairly tender

      fairly tender means a fairly tender texture of peas that may be slightly mealy but not firm and the skins of not more than five per cent by count of the peas may be ruptured to a width of 1/16 inch or more; (passablement tendres)

      fairly uniform good colour

      fairly uniform good colour means that the peas possess a fairly uniform colour typical of the type or variety and are 90 per cent free from peas that stand apart in colour from the overall colour appearance of the product; (bonne couleur passablement uniforme)

      good brine

      good brine means that the brine surrounding the peas is practically clear and, while it may possess a slight tint of green, shows no evidence of cloudiness; (bonne saumure)

      good flavour

      good flavour means that the product has a good characteristic normal flavour and odour of young tender peas; (bonne saveur)

      practically free from defects

      practically free from defects means that there may be present

      • (a) in approximately 100 ounces of net contents not more than one piece or pieces of vegetable material common to the pea plant having an aggregate area of ¼ square inch, not more than one thistle bud or other spherical piece of vegetable matter from other plants and not more than one cylindrical piece or pieces of vegetable material from other plants exceeding ½ inch in length in the aggregate,

      • (b) not more than a combined total of five per cent by count of broken peas, split peas or loose skins except that in the case of sizes No. 1 and No. 2 or a blend of those sizes, not more than a combined total of 10 per cent by count of such peas, and

      • (c) not more than one half of one per cent by count of spotted or otherwise discoloured peas; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the peas possess a practically uniform colour typical of the type or variety and are virtually free from any peas that stand apart in colour from the overall colour appearance of the product; (bonne couleur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that there may be present

      • (a) in approximately 30 ounces of net contents not more than one piece or pieces of vegetable material common to the pea plant having an aggregate area of ¼ square inch, not more than one thistle bud or other spherical piece of vegetable matter from other plants and not more than one cylindrical piece or pieces of vegetable material from other plants exceeding ½ inch in length in the aggregate,

      • (b) not more than a combined total of 10 per cent by count of broken peas, split peas or loose skins except that in the case of sizes No. 1 and No. 2 or a blend of those sizes, not more than a combined total of 20 per cent by count of peas, and

      • (c) not more than one per cent by count of spotted or otherwise discoloured peas; (raisonnablement exempts de défauts)

      reasonably good brine

      reasonably good brine means that the brine may be cloudy and dull but not an off colour and may possess a noticeable accumulation of sediment; (saumure raisonnablement bonne)

      reasonably good colour

      reasonably good colour means that the peas may show some variation in colour but are 75 per cent free from peas which stand apart in colour from the overall colour appearance of the product; (couleur raisonnablement bonne)

      reasonably tender

      reasonably tender means a reasonably tender texture of peas which may be mealy and rather firm but not hard or ripe and that the skins of not more than 25 per cent, by count, of peas may be ruptured to a width of 1/16 inch or more; (raisonnablement tendres)

      similar varietal characteristics

      similar varietal characteristics means that the peas possess the colour and shape of one or more like varieties; (caractéristiques variétales analogues)

      tender

      tender means a tender texture typical of very young peas. (tendres)

    • (7) For the purpose of classifying defects in this section,

      broken pea

      broken pea means one which, while having little or none of its interior substance separated from it, is crushed or broken from the natural shape but does not include skins and cracked peas which do not materially affect the shape of the pea; (pois brisé)

      loose skin

      loose skin means a whole detached pea skin or portions of detached pea skin aggregating the approximate equivalent of an average size whole pea skin; (peau lâche)

      split pea

      split pea means one from which a cotyledon or a large portion thereof has become detached or two whole detached cotyledons or pieces of detached cotyledons aggregating the size of an average pea and which can be counted as one; (pois tacheté)

      spotted pea

      spotted pea means one which has discoloured markings on its surface distinctly setting it apart from other peas in the container. (pois tacheté)

    • SOR/85-729, s. 1.

Peas And Carrots

    • 40 (1) In this section,

      • (a) “peas and carrots” shall be the canned product consisting of not less than 52 per cent and not more than 75 per cent by drained weight of peas and not less than 25 per cent and not more than 48 per cent by drained weight of diced carrots; and

      • (b) “carrots and peas” may be packed using the percentages outlined in paragraph (a) in reverse.

    • (2) The grades for canned peas and carrots or carrots and peas, the grade names therefor and the standards thereof shall be Canada Fancy, Canada Choice and Canada Standard graded on the basis of the peas and diced carrots for which grades are established in this Table.

White Potatoes (Whole)

    • 41 (1) Canada Fancy is the name for the grade of canned whole white potatoes that possess similar varietal characteristics; that possess a very good flavour and odour typical of canned fresh potatoes; that possess a good colour and a good texture; that are practically uniform in size unless labelled “assorted sizes” or “mixed sizes” and are practically free from skin, untrimmed eyes, mechanical or insect injury and other defects.

    • (2) Canada Choice is the name for the grade of canned whole white potatoes that possess similar varietal characteristics; that possess a good flavour and odour typical of canned fresh potatoes; that possess a fairly good colour and a fairly good texture; that are fairly uniform in size unless labelled “assorted sizes” or “mixed sizes” and are fairly free from skin, untrimmed eyes, mechanical or insect injury and other defects.

    • (3) Canada Standard is the name for the grade of canned whole white potatoes that possess similar varietal characteristics; that possess a normal flavour and odour; that possess a reasonably good colour and a reasonably good texture; that are reasonably uniform in size unless labelled “assorted sizes” or “mixed sizes” and are reasonably free from skin, untrimmed eyes, mechanical or insect injury and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than ½ square inch in the aggregate of skin, or

      • (b) not more than three units or 15 per cent by count (whichever is greater) showing evidence of untrimmed eyes, mechanical damage, insect or any other surface blemishes; (passablement exemptes de défauts)

      fairly good colour

      fairly good colour means that the canned potatoes possess a fairly uniform colour typical of white potatoes which may be variable, yellow-white to greyish-white indicative of slight oxidation or slight discolouration; (couleur passablement bonne)

      fairly good texture

      fairly good texture means that the canned potatoes are firm, possessing a fairly fine even grain, some sloughing in evidence but not to the extent that pieces greater than ¼ quare inch are separated from the potatoes; (texture passablement bonne)

      fairly uniform in size

      fairly uniform in size means that 80 per cent of the potatoes are of a uniform size not varying more than plus or minus 1/8 inch; in Canada Choice the maximum size is two inches in diameter with not more than two potatoes in any one container exceeding that size by ¼ inch; (de grosseur passablement uniforme)

      good colour

      good colour means that the canned potatoes possess a bright white to creamish-white colour practically free from oxidation and not more than one unit or five per cent by count (whichever is greater) stand apart in colour from the overall colour appearance of the product; (bonne couleur)

      good texture

      good texture means that the potatoes are firm possessing a fine even grain and showing only a slight amount of sloughing on the outer surface not affecting the appearance of the product in any material way; (bonne texture)

      normal flavour and odour

      normal flavour and odour means that the canned potatoes possess no objectionable flavours or objectionable odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than ¼ square inch in the aggregate of skin, or

      • (b) not more than two units or 10 per cent by count (whichever is greater) showing evidence of untrimmed eyes, mechanical damage, insect injury or any other surface blemishes; (à peu près exemptes de défauts)

      practically uniform in size

      practically uniform in size means that 90 per cent of the potatoes are of a size not varying more than ¼ inch in diameter from the largest to the smallest and that not more than two potatoes in any one container exceed by 1/8 inch or more the maximum diameter of 1¾ inches; (de grosseur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than one square inch in the aggregate of skin, or

      • (b) not more than five units or 20 per cent by count (whichever is greater) showing evidence of untrimmed eyes, serious mechanical damage, insect injury or any other surface blemishes; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means that the canned potatoes may be variable in colour from yellow-white to dark greyish as a result of oxidation but not an off-colour; (couleur raisonnablement bonne)

      reasonably good texture

      reasonably good texture means that the units may show considerable sloughing and some disintegration but that not more than two units or 10 per cent by count (whichever is greater) may be completely broken down, seriously affecting the appearance of the product; (texture raisonnablement bonne)

      reasonably uniform in size

      reasonably uniform in size means that 70 per cent of the potatoes are of a uniform size not varying more than plus or minus 1/8 inch; in Canada Standard the maximum size is 2½ inches in diameter with not more than two potatoes in any one container exceeding that size by ¼ inch; (de grosseur raisonnablement uniforme)

      similar varietal characteristics

      similar varietal characteristics means potatoes that possess the colour, shape and texture of one or more like varieties. (caractéristiques variétales analogues)

    • (5) For the purpose of classifying defects in this section,

      mechanical damage

      mechanical damage means moderate to heavy trimming or gouges due to trimming of a whole potato, which materially affects the appearance of the whole potato; slight cuts or slight indentations due to trimming are not considered mechanical damage; (dégâts causés par les machines)

      serious mechanical damage

      serious mechanical damage means broken units, serious trimming or deep gouges due to trimming the whole potato, which seriously affects the whole potato and destroys the conformation of the unit; (graves dégâts causés par les machines)

      unit

      unit means an individual potato or a portion of a potato. (spécimen)

White Potatoes (Sliced)

    • 42 (1) Canada Fancy is the name for the grade of canned sliced potatoes possessing the characteristics of Canada Fancy whole potatoes except that

      • (a) the slices are practically uniform in size not exceeding two inches in diameter and 3/8 inch in thickness; and

      • (b) not more than three slices or five per cent by count (whichever is greater) show evidence of any skin, blemishes, insect or mechanical injury and other defects.

    • (2) Canada Choice is the name for the grade of canned sliced potatoes possessing the characteristics of Canada Choice whole potatoes except that

      • (a) the slices are fairly uniform in size not exceeding 2½ inches in diameter and 3/8 inch in thickness; and

      • (b) not more than seven units or 10 per cent by count (whichever is greater) show evidence of any skin, blemishes, insect or mechanical injury and other defects.

    • (3) Canada Standard is the name for the grade of canned sliced potatoes possessing the characteristics of Canada Standard whole potatoes except that

      • (a) the slices are reasonably uniform in size not exceeding three inches in diameter and 3/8 inch in thickness; and

      • (b) not more than 10 units or 15 per cent by count (whichever is greater) showing evidence of skin, blemishes, insect or mechanical injury and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly uniform in size

      fairly uniform in size means that 80 per cent of the units shall be not less than one-half the width or diameter of the largest slice; (de grosseur passablement uniforme)

      practically uniform in size

      practically uniform in size means that 90 per cent of the units shall be not less than one-half the width or diameter of the largest slice; (de grosseur à peu près uniforme)

      reasonably uniform in size

      reasonably uniform in size means that 70 per cent of the units shall be not less than one-half the width or diameter of the largest slice; (de grosseur raisonnablement)

      unit

      unit means an individual slice cut from a whole potato. (spécimen)

    • SOR/82-720, s. 2.

White Potatoes (Diced or Cubed)

    • 43 (1) Canada Fancy is the name for the grade of canned diced or cubed potatoes possessing the characteristics of Canada Fancy whole potatoes except that

      • (a) the cubes do not exceed 3/8 inch in measurement and are 90 per cent free from splinters or irregularly shaped units; and

      • (b) the aggregate weight of defective units does not exceed five per cent of the total drained weight of all units.

    • (2) Canada Choice is the name for the grade of canned diced or cubed potatoes possessing the characteristics of Canada Choice whole potatoes except that

      • (a) the cubes do not exceed 3/8 inch in measurement and are 80 per cent free from splinters or irregularly shaped units; and

      • (b) the aggregate weight of defective units does not exceed 10 per cent of the total drained weight of all units.

    • (3) Canada Standard is the name for the grade of canned diced or cubed potatoes possessing the characteristics of Canada Standard whole potatoes except that

      • (a) the cubes do not exceed 3/8 inch in measurement and are 70 per cent free from splinters or irregularly shaped units; and

      • (b) the aggregate weight of defective units does not exceed 15 per cent of the total drained weight of all units.

    Definitions of Terms
    • (4) For the purposes of this section,

      defective units

      defective units includes all units damaged by any discolouration, unpeeled eyes, scab, insect or mechanical injury; (spécimens défectueux)

      unit

      unit means an individual dice or cube cut from a whole potato. (spécimen)

White Potatoes (Julienne, Shoestring, Regular Cut or Crinkle Cut)

    • 44 (1) Canada Fancy is the name for the grade of canned julienne, shoestring, regular cut or crinkle cut potatoes possessing the characteristics of Canada Fancy whole potatoes except that

      • (a) the strips are practically uniform in length; and

      • (b) the aggregate weight of defective units does not exceed five per cent of the total drained weight of all units.

    • (2) Canada Choice is the name for the grade of canned julienne, shoestring, regular or crinkle cut potatoes possessing the characteristics of Canada Choice whole potatoes except that

      • (a) the strips are fairly uniform in length; and

      • (b) the aggregate weight of defective units does not exceed 10 per cent of the total drained weight of all units.

    • (3) Canada Standard is the name for the grade of canned julienne, shoestring, regular or crinkle cut potatoes possessing the characteristics of Canada Standard whole potatoes except that

      • (a) the strips are reasonably uniform in length; and

      • (b) the aggregate weight of defective units does not exceed 15 per cent of the total drained weight of all units.

    Definitions of Terms
    • (4) For the purposes of this section,

      crinkle cut

      crinkle cut means potatoes cut into strips with corrugated surfaces of cross-sectional dimensions varying from approximately 3/8 by 3/8 inch to approximately ½ by ½ inch; (coupées en morceaux ondulés)

      defective units

      defective units means all units damaged by staining, black internal discolouration, scab, poor peeling or trimming and insect or mechanical injury; (spécimens défectueux)

      fairly uniform in length

      fairly uniform in length means that the aggregate weight of all strips less than 1½ inches in length does not exceed 30 per cent of the total weight of all strips; (de longueur passablement uniforme)

      julienne

      julienne or shoestring means potatoes cut into straight cut strips that are predominantly ¼ by ¼ inch or less in cross-sectional dimensions; (paille or à la française)

      practically uniform in length

      practically uniform in length means that the aggregate weight of all strips less than 1½ inches in length does not exceed 20 per cent of the total weight of all the strips; (de longueur à peu près uniforme)

      reasonably uniform in length

      reasonably uniform in length means that the aggregate weight of all strips less than 1½ inches in length does not exceed 40 per cent of the total weight of all strips; (de longueur raisonnablement uniforme)

      regular cut

      regular cut means potatoes cut into strips of cross-sectional dimensions varying from approximately ¼ by ¼ inch to approximately ½ by ½ inch; (coupées en morceaux réguliers)

      unit

      unit means an individual strip cut from a whole potato. (spécimen)

Sweet Potatoes (Whole or Cut)

    • 45 (1) In this section,

      canned sweet potatoes

      canned sweet potatoes means sweet potatoes packed in a liquid packing medium consisting of water or a syrup or else “vacuum packed” without any packing media; (patates douces en conserve)

      cut

      cut or pieces means canned sweet potatoes that consist of cut units and include some pieces or broken units; (coupées ou morceaux)

      unit

      unit means an individual sweet potato or a portion of a sweet potato; (spécimen)

      whole

      whole means canned sweet potatoes that retain their approximate original conformation after peeling and trimming. (entières)

    • (2) Canada Fancy is the name for the grade of canned sweet potatoes that possess a very good flavour typical of properly processed sweet potatoes; that possess a good colour and a good texture; units that are fairly uniform in size and shape and are practically free from peel, untrimmed ends, blemished areas and other defects.

    • (3) Canada Choice is the name for the grade of canned sweet potatoes that possess a good flavour typical of properly processed sweet potatoes; that possess fairly good colour and a fairly good texture; units that are reasonably uniform in size and shape and are fairly free from peel, untrimmed ends, blemished areas and other defects.

    • (4) Canada Standard is the name for the grade of canned sweet potatoes that possess a normal flavour and odour; that possess a reasonably good colour and a reasonably good texture; units that are reasonably free from peel, untrimmed ends, blemished areas and other defects.

    Definitions of Terms
    • (5) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that there may be present

      • (a) not more than one unit or five per cent by count (whichever is greater) showing any untrimmed fibrous ends or secondary rootlets, and

      • (b) not more than two units or 10 per cent by count (whichever is greater) showing peel or discoloured or blemished areas in excess of ¼ square inch; (passablement exemptes de défauts)

      fairly good colour

      fairly good colour means a fairly good characteristic yellow or golden colour which may be somewhat variable in each unit or among the units; (couleur passablement bonne)

      fairly good texture

      fairly good texture means that the whole potatoes or the cut units possess a fairly smooth texture, and are practically free from any tough or coarse fibres; some slight disintegration of the outer surface may be present in an amount that does not materially affect the appearance of the product; (texture passablement bonne)

      fairly uniform in size and shape

      fairly uniform in size and shape means that the units may vary moderately in size and shape and that the weight of the largest unit is not more than three times the weight of the smallest unit; (de grosseur et de forme passablement uniformes)

      good colour

      good colour means a reasonably bright characteristic yellow or golden colour with some variation of such characteristic colour in the units or in each unit; (bonne couleur)

      good texture

      good texture means that the units possess a uniformly smooth texture that is soft to firm but not hard, are practically free from tough or coarse fibres and have no noticeable disintegration of the outer surface; (bonne texture)

      normal flavour and odour

      normal flavour and odour means that the product is free from objectionable flavours and objectionable odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that there may be present

      • (a) virtually no untrimmed fibrous ends or secondary rootlets, and

      • (b) not more than one unit or five per cent by count (whichever is greater) showing peel or discoloured or blemished areas in excess of ¼ square inch; (à peu près exemptes de défauts)

      reasonably free from defects

      reasonably free from defects means that there may be present

      • (a) not more than two units or 10 per cent by count (whichever is greater) with untrimmed fibrous ends or secondary rootlets, and

      • (b) not more than four units or 20 per cent by count (whichever is greater) showing peel or discoloured or blemished areas in excess of ¼ square inch; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means a colour that may be dull and quite variable in the units or in each unit but is not an off-colour; (couleur raisonnablement bonne)

      reasonably uniform in size and shape

      reasonably uniform in size and shape means that the units may vary considerably in size and shape and that the weight of the largest unit is not more than four times the weight of the smallest unit; (de grosseur et de forme raisonnablement uniformes)

      reasonably uniform texture

      reasonably uniform texture means a texture which may be somewhat variable ranging from soft to rather firm but not hard and tough, and may possess a few tough or coarse fibres and may also possess some partial disintegration of the units, but not enough to seriously affect the appearance of the product. (texture raisonnablement uniforme)

    • (6) Whole sweet potatoes and cut sweet potatoes may be packed in combination as “whole and pieces”, in which case the product shall be assigned a grade that corresponds with the grade specifications for the respective units.

Pumpkin

    • 46 (1) In this section,

      • (a) canned pumpkin is the canned product prepared from clean, sound, ripe, golden fleshed sweet varieties of common field pumpkin by thorough washing, stemming, cutting, steaming and reducing to a pulp through a fine mesh sieve; and

      • (b) 40 per cent of field squash prepared in the same manner as canned pumpkin may be added to canned pumpkin.

    • (2) Canada Fancy is the name for the grade of canned pumpkin that possesses a good flavour; that possesses a practically uniform good colour; that possesses a smooth fine finish and a heavy, thick consistency; and is practically free from particles of seed, rind, fibre and other defects.

    • (3) Canada Choice is the name for the grade of canned pumpkin that possesses a good flavour; that possesses a fairly uniform good colour; that possesses a fairly smooth finish and a fairly thick consistency; and is fairly free from particles of seed, rind, fibre and other defects.

    • (4) Canada Standard is the name for the grade of canned pumpkin that possesses a normal flavour and odour; that possesses a reasonably good colour; that possesses a reasonably good finish and a reasonably thick consistency; and is reasonably free from particles of seed, rind, fibre and other defects.

    • (5) Canned pumpkin packed in cans containing more than 28 fluid ounces is deemed to be

      • (a) of the grade Canada Fancy, if it conforms to all requirements of subsection (2), except that it has a fairly thick consistency or reasonably thick consistency rather than a heavy thick consistency; and

      • (b) of the grade Canada Choice, if it conforms to all requirements of subsection (3), except that it has a reasonably thick consistency rather than a fairly thick consistency.

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that, while some minute particles of rind, fibre or seed may be present, such shall be only slightly noticeable in a general survey, and that defects present do not detract in any material way from the appearance or edibility of the product; (passablement exemptes de défauts)

      fairly smooth finish

      fairly smooth finish means that the product possesses a fairly smooth finish but is not pasty and may be somewhat grainy but not coarse; (fini passablement doux)

      fairly thick consistency

      fairly thick consistency means that when the product is emptied at room temperature from the container to a flat dry surface, it more or less retains the general shape of the container with some spreading of the product and at the end of two minutes there is not more than a moderate separation of free liquid; (consistance passablement épaisse)

      fairly uniform good colour

      fairly uniform good colour means that the pumpkin is fairly bright showing some slight discolouration which is typical of fairly well-matured pumpkin; (bonne couleur passablement uniforme)

      good flavour

      good flavour means that pumpkin has the typical flavour of well-ripened properly matured pumpkin; (bonne saveur)

      heavy thick consistency

      heavy thick consistency means that when the product is emptied at room temperature from the container to a flat dry surface, it practically retains the shape of the container and at the end of two minutes there is only a slight separation of free liquid; (consistance lourde et épaisse)

      normal flavour and odour

      normal flavour and odour means that the product does not possess objectionable flavours or objectionable odours of any kind and is not noticeably bitter and unpalatable; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that, while traces of minute particles of rind, fibre or seed may be present, such shall not be noticeable in a general survey, and that defects present do not in any way detract from the appearance or edibility of the product; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the pumpkin is uniformly bright possessing the typical colour of properly matured pumpkin; (bonne couleur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that while small particles of rind, fibre or seed may be present such defects are not prominent to the extent that they seriously affect the appearance or edible qualities of the product; (raisonnablement exemptes de défauts)

      reasonably good colour

      reasonably good colour means that the product may be somewhat discoloured and variable in colour, showing tinges of dark orange or brown, but is not an off-colour; (couleur raisonnablement bonne)

      reasonably good finish

      reasonably good finish means that the product may be quite grainy but not markedly coarse and is free from any hard particles; (fini raisonnablement doux)

      reasonably thick consistency

      reasonably thick consistency means that when the product is emptied at room temperature to a dry flat surface, it forms a spreading mounded mass tending to level itself and from which at the end of two minutes there is not an excessive amount of free liquid; (consistance raisonnablement épaisse)

      smooth fine finish

      smooth fine finish means that the product is smooth and fine grained. (fini fin et doux)

Squash

    • 47 (1) Canned squash is the canned product prepared from clean, sound, ripe, sweet varieties of common field squash by thorough washing, stemming, cutting, steaming and reducing to a pulp through a fine mesh sieve.

    • (2) The grades for canned squash, the grade names therefor and the standards thereof, are the same as for canned pumpkin.

Sauerkraut

    • 48 (1) In this section,

      • (a) subject to paragraph (c), sauerkraut is the product obtained by the full natural fermentation of properly prepared and shredded cabbage to which salt is added and, upon completion of fermentation, contains not less than one per cent acid, expressed as lactic;

      • (b) acidity, expressed as lactic, shall be determined by direct titration with standard tenth normal sodium hydroxide solution, using phenolphthalein to indicate the end point; and

      • (c) sauerkraut may be packed with other natural flavouring ingredients to give the product a specific flavour characteristic.

    • (2) Canada Fancy is the name for the grade of sauerkraut that possesses a good well developed kraut flavour; that possesses a uniform light straw colour; that is crisp and firm; shreds well when cut to approximately 1/16 inch in thickness and is practically free from large pieces of core, heavy mid ribs, large pieces of leaves, blemishes and other defects.

    • (3) Canada Choice is the name for the grade of sauerkraut that possesses a good normal kraut flavour; that possesses a fairly good light straw colour; that is reasonably crisp and reasonably firm; shreds fairly evenly when cut to approximately 1/16 inch in thickness and is fairly free from large pieces of core, heavy mid ribs, large pieces of leaves, blemishes and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly evenly cut

      fairly evenly cut means that the shreds are fairly cleanly cut and that the presence of short or irregular cut pieces does not seriously detract from the appearance of the product; (coupée d’une manière passablement uniforme)

      fairly free from defects

      fairly free from defects means that the product is 90 per cent free from large pieces of core or leaf, heavy mid ribs, spotted shreds or other defects all of which do not seriously affect the appearance or eating quality of the product; (passablement exempte de défauts)

      fairly good light straw colour

      fairly good light straw colour means that the product possesses a reasonably bright typical cream to light straw general appearance which may be slightly dull but not an off-colour; (couleur paille claire passablement bonne)

      normal kraut flavour

      normal kraut flavour means a characteristic kraut flavour free from objectionable flavours and objectionable odours of any kind which may seriously affect the eating quality of the product; (saveur de choucroute normale)

      practically free from defects

      practically free from defects means that the product is 98 per cent free from large pieces of core or leaf, heavy mid ribs, spotted shreds or other defects which do not more than slightly affect the appearance or eating quality of the product; (à peu près exempte de défauts)

      reasonably crisp and reasonably firm

      reasonably crisp and reasonably firm means that the product may be lacking somewhat in crispness but is not soft or mushy or in any way tough and chewy; (raisonnablement croustillante et raisonnablement ferme)

      uniform light straw colour

      uniform light straw colour means that the product possesses a bright, practically uniform, typical white to light cream general appearance characteristic of properly prepared and properly processed sauerkraut; (couleur paille claire uniforme)

      well cut

      well cut means that the shreds are clean cut and uniform in thickness and that the presence of any short or irregular cut pieces do not in any way detract from the appearance of the product. (bien coupées)

  • 49 [Repealed, SOR/93-330, s. 10]

Spinach

    • 50 (1) Canned spinach is the product prepared from the whole or cut, clean, sound leaves and stems of fresh spinach by sorting, trimming, washing and blanching such leaves and stems which are then packed in water with or without the addition of salt.

    • (2) The styles of canned spinach are as follows:

      • (a) “whole” or “whole leaf” spinach shall consist substantially of the leaf and adjoining portion of the stem; and

      • (b) “cut” or “chopped” spinach shall consist of the leaf and adjoining portion of the stem which has been cut or chopped into small pieces.

    • (3) Canada Fancy is the name for the grade of canned spinach that possesses a normal flavour and odour typical of properly prepared and properly processed fresh spinach; that possesses a practically uniform typical green colour and has good character; that is free from any grit, sand or silt and is practically free from any harmless extraneous leafy matter, seedy heads, root stubs, blemished or wilted leaves and other defects.

    • (4) Canada Choice is the name for the grade of canned spinach that possesses normal flavour and odour typical of properly prepared and properly processed fresh spinach; that possesses a fairly uniform typical green colour and has fairly good character; that contains not more than a trace of grit, sand or silt and is fairly free from any harmless extraneous leafy matter, seedy heads, root stubs, blemished or wilted leaves and other defects.

    • (5) Canada Standard is the name for the grade of canned spinach that possesses a normal flavour and odour; that possesses a reasonably good colour and has reasonably good character; that contains not more than a slight amount of grit, sand or silt and is reasonably free from any harmless extraneous leafy matter, seedy heads, root stubs, blemished or wilted leaves and other defects.

    Definitions of Terms
    • (6) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 13 ounces of product, by drained weight, there may be present

      • (a) not more than two root stubs or root crowns,

      • (b) not more than four seedy heads,

      • (c) not more than five blemished or wilted leaves, or

      • (d) grass or weeds aggregating not more than eight inches in length of which none may be more than ½ inch in width measured at the widest point transversely to the long axis; (passablement exempts de défauts)

      fairly good character

      fairly good character, which has reference to the condition and structural characteristics of the spinach leaf and stems, means that the spinach is tender and is practically free from any coarse or tough leaves, large main stems or parts thereof and that the appearance of the product is not seriously affected by ragged, disintegrated or shredded leaves and stems; (caractère passablement bon)

      fairly uniform colour

      fairly uniform colour means that the canned spinach possesses a fairly typical green colour of properly prepared and properly processed fresh spinach, and shows not more than a slight variation in green colour from a general survey; (couleur passablement uniforme)

      good character

      good character, which has reference to the condition and the structural characteristics of the spinach leaf and stems, means that the spinach is tender and is free from any coarse or tough leaves, large main stems or parts thereof and that the appearance of the product is not materially affected by ragged, disintegrated or shredded leaves or stems; (bon caractère)

      normal flavour and odour

      normal flavour and odour means that the product possesses a characteristic flavour and odour of properly processed fresh spinach and is free from any objectionable flavours or objectionable odours of any kind; (saveur et odeur normales)

      practically free from defects

      practically free from defects means that for each 13 ounces of product, by drained weight, there may be present

      • (a) not more than one root stub or root crown,

      • (b) not more than two seedy heads,

      • (c) not more than three blemished or wilted leaves, or

      • (d) grass or weeds aggregating not more than four inches in length of which none may be more than ½ inch in width measured at the widest point transversely to the long axis; (à peu près exempts de défauts)

      practically uniform colour

      practically uniform colour means that the canned spinach possesses a green colour of properly prepared and properly processed fresh spinach, free from any distinct variations in colour; (de couleur à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that for each 13 ounces of product, by drained weight, there may be present

      • (a) not more than four root stubs or root crowns,

      • (b) not more than eight seedy heads,

      • (c) not more than eight blemished or wilted leaves, or

      • (d) grass or weeds aggregating not more than 12 inches in length of which none may be more than 3/8 inch in width measured at the widest point transversely to the long axis; (raisonnablement exempts de défauts)

      reasonably good character

      reasonably good character means that the spinach is fairly tender and that the appearance of the product is not seriously affected by ragged or shredded leaves and stems or by large coarse stems and mid ribs or parts thereof; (caractère raisonnablement bon)

      reasonably good colour

      reasonably good colour means that the canned spinach possesses a reasonably typical green colour that may be quite variable or dull but is not an off-colour; (couleur raisonnablement bonne)

      slight amount of grit, sand or silt

      slight amount of grit, sand or silt means that amount that is readily apparent on chewing but does not seriously affect the eating quality and appearance of the spinach; (légère quantité de terre, sable ou limon)

      trace of grit, sand or silt

      trace of grit, sand or silt means an amount that in no way affects the eating quality or appearance of the spinach. (trace de terre, sable ou limon)

  • 51 [Repealed, SOR/93-330, s. 11]

Tomatoes (Whole, Whole and Pieces, Wedges, Sliced, Diced or Chopped)

    • 52 (1) In this section, canned tomatoes shall be the product prepared from clean, sound, ripe tomatoes of red or reddish varieties which are peeled and cored and to which may be added one or more of the following optional ingredients:

      • (a) the liquid obtained from such tomatoes during or after peeling and coring;

      • (b) the liquid obtained from other sound, ripe tomatoes;

      • (c) one of the following firming agents: calcium chloride, calcium sulphate, calcium citrate or monocalcium phosphate in an amount not greater than

        • (i) 0.045 per cent total calcium ion in the final product where the tomatoes are whole, almost whole or in large pieces, or

        • (ii) 0.080 per cent total calcium ion in the final product where the tomatoes are in the styles “diced”, “sliced”, “wedges” or “chopped”;

      • (d) citric acid in no greater quantity than is necessary for more effective processing; and

      • (e) salt, spices, any other natural flavouring ingredient and sugar, invert sugar or dextrose in dry form only.

    • (2) When canned tomatoes are examined by the “Howard Method”, mould filaments shall not appear in more than 25 per cent of the microscopic fields.

    • (3) Canada Fancy is the name for the grade of canned tomatoes that possess a very good tomato flavour typical of well-ripened tomatoes and which contain not less than 65 per cent drained solids consisting of whole, almost whole or large pieces of tomato as determined by the official method; that possess a practically uniform good red colour and are practically free from pieces of skin, core, black spots, sun scald and other defects.

    • (4) Canada Fancy “Whole” tomatoes are the same as Canada Fancy canned tomatoes except that the drained solids must be entirely made up of either whole or almost whole tomatoes.

    • (5) Canada Choice is the name for the grade of canned tomatoes that possess a good tomato flavour typical of fairly well-ripened tomatoes and which contain not less than 60 per cent drained solids consisting of whole, almost whole or large pieces of tomato as determined by the official method; that possess a fairly good red colour and are fairly free from pieces of skin, core, black spots, sun scald and other defects.

    • (6) Canada Standard is the name for the grade of canned tomatoes that possesses a normal tomato flavour and odour which contain not less than 50 per cent drained solids consisting of whole, almost whole, large or small pieces of tomato; that possess a reasonably good red colour and are reasonably free from pieces of skin, core, black spots, sun scald and other defects.

    Definitions of Terms
    • (7) For the purposes of this section,

      almost whole

      almost whole tomatoes are those in which each unit, regardless of weight, is a tomato that has been peeled and cored in the same manner as whole tomatoes but may be slightly cracked or split and have a seed cavity partly opened by trimming, provided that the tomato can be restored to practically its original shape; (tomates presque entières)

      fairly free from defects

      fairly free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than 2.5 cm2 (one square inch) of skin in the aggregate,

      • (b) not more than 1/5 ounce of core material, or

      • (c) not more than a aggregate area of 1/8 square inch that is blemished; (passablement exemptes de défauts)

      fairly good red colour

      fairly good red colour means a colour typical of red or reddish varieties in which not less than 75 per cent of the surface areas of the tomatoes are as red as “Tomato Red” (Plate 3, I-12) and not more than 25 per cent of the surface areas may be as yellow as or possess less red than Plate 4, F-12 as illustrated in Maerz and Paul’s Dictionary of Colour; (couleur rouge passablement bonne)

      large pieces

      large pieces means pieces of tomato that weigh not less than 1½ ounces; (gros morceaux)

      per cent drained solids

      per cent drained solids, calculated on the basis of a full can, means the percentage of tomatoes that remains on the screen after draining the sample for ½ minute by the official method over a screen containing two meshes to the inch made of wire of uniform thickness 1/20 inch in diameter; (pourcentage d’extraits égouttés)

      practically free from defects

      practically free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than 1.25 cm2 (one half of one square inch) of skin in the aggregate,

      • (b) not more than 1/10 ounce of core material, and

      • (c) no blemished portions; (à peu près exemptes de défauts)

      practically uniform good red colour

      practically uniform good red colour means a colour typical of red or reddish varieties in which not less than 95 per cent of the surface areas of the tomatoes are as red as “Tomato Red” (Plate 3, I-12) and not more than five per cent of the surface areas may be as yellow as or possess less red than Plate 4, F-12 as illustrated in Maerz and Paul’s Dictionary of Colour; (bonne couleur rouge à peu près uniforme)

      reasonably free from defects

      reasonably free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than 1½ square inches of skin in the aggregate,

      • (b) not more than one small piece of harmless extraneous material,

      • (c) not more than 2/5 ounce of core material, or

      • (d) not more than an aggregate area of ½ square inch that is blemished; (raisonnablement exemptes de défauts)

      reasonably good red colour

      reasonably good red colour means that the blended colour of the comminuted drained solids from any one can is not less red than Plate 4, F-12 as illustrated in Maerz and Paul’s Dictionary of Colour; (couleur rouge raisonnablement bonne)

      small pieces

      small pieces means pieces of tomato that weigh less than 1½ ounces and do not pass through the screen used for determining drained solids; (petits morceaux)

      whole

      whole tomatoes are those in which each unit, regardless of weight, is a tomato that has been peeled and cored in such a manner that the rounded contour of the stem end is not destroyed, no seed cavity has been opened by trimming and the general contour of the tomato has been preserved. (tomates entières)

    • SOR/95-548, s. 2.

Stewed Tomatoes (Optional)

    • 53 (1) In this section, stewed tomatoes shall be the product prepared from clean, sound, ripe tomatoes of red or reddish varieties, which have been peeled, cored and trimmed, and to which may be added one or more of the following optional ingredients:

      • (a) the liquid obtained from such tomatoes during or after peeling and coring;

      • (b) the liquid obtained from other sound, ripe tomatoes;

      • (c) a firming agent in an amount not greater than 0.026 per cent, calculated as calcium;

      • (d) citric acid in no greater quantity than is necessary for more effective processing; and

      • (e) salt, spices, onions, celery, red or green peppers, any other natural flavouring ingredient and sugar, invert sugar or dextrose in dry form only.

    • (2) Where stewed tomatoes are examined by the “Howard Method”, mould filaments shall not appear in more than 25 per cent of the microscopic fields.

    • (3) The grades for stewed tomatoes are optional but, if declared, the grade names therefor and the standards thereof are the same as for canned tomatoes except that per cent drained solids is not a grade factor.

Tomato Juice

    • 54 (1) For the purposes of this section, tomato juice

      • (a) shall be the canned, unconcentrated, pasteurized liquid containing a substantial portion of fine tomato pulp extracted from sound, ripe whole tomatoes from which all stems and objectionable portions have been removed, with or without the application of heat, by any method that does not add water to such liquid;

      • (b) may contain salt and, in dry form only, sugar, invert sugar or dextrose; and

      • (c) shall not, when examined according to the “Howard Method”, contain mould filaments in more than 25 per cent of the microscopic fields.

    • (2) Canada Fancy is the name for the grade of canned tomato juice that possesses a very good flavour typical of well-ripened tomatoes; that possesses a good colour and a good consistency; that is practically free from any skin, minute seed particles and other defects.

    • (3) Canada Choice is the name for the grade of canned tomato juice that possesses a fairly good flavour; that possesses a reasonably good colour and a fairly good consistency; that is fairly free from any skin, minute seed particles and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the defects present may be noticeable but not so prominent or so numerous as to seriously affect the appearance and drinking quality of the product; (passablement exempt de défauts)

      fairly good consistency

      fairly good consistency means that the product flows readily and has a normal amount of insoluble solids in suspension and there is not a marked tendency for such solids to settle out; (consistance passablement bonne)

      fairly good flavour

      fairly good flavour means a characteristic tomato juice flavour not adversely affected by stems, leaves, immature tomatoes or the effects of improper trimming or processing; (assez bonne saveur)

      good consistency

      good consistency means that the tomato juice flows readily, has a normal amount of insoluble solids in suspension and there is little tendency for such solids to settle out; (bonne consistance)

      good colour

      good colour means a colour that is typical of canned tomato juice made from well-ripened tomatoes and that contains as much red as, or more red than, that produced by spinning the specified Munsell colour discs in the following combinations:

      • (a) 65 per cent of the area — Red (5R 2.6/13 — glossy finish),

      • (b) 21 per cent of the area — Yellow (2.5 YR 5/12 — glossy finish),

      • (c) seven per cent of the area — Black (N 1 — glossy finish),

      • (d) seven per cent of the area — Grey (N 4 — mat finish); (bonne couleur)

      practically free from defects

      practically free from defects means that defects present do not in any way affect the appearance or drinking quality of the product; (à peu près exempt de défauts)

      reasonably good colour

      reasonably good colour means a colour that is typical of canned tomato juice made from fairly well-ripened tomatoes and contains as much red as, or more red than, that produced by spinning the specified Munsell colour discs in the following combinations:

      • (a) 56 per cent of the area — Red (5R 2.6/13 — glossy finish),

      • (b) 28 per cent of the area — Yellow (2.5 YR 5/12 — glossy finish),

      • (c) eight per cent of the area — Black (N 1 — glossy finish),

      • (d) eight per cent of the area — Grey (N 4 — mat finish); (couleur raisonnablement bonne)

      very good flavour

      very good flavour means a distinct canned tomato juice flavour characteristic of good quality, ripe tomatoes. (très bonne saveur)

    • SOR/95-548, s. 2.

Concentrated Tomato Juice

    • 55 (1) For the purposes of this section, concentrated tomato juice

      • (a) shall be the tomato product that is concentrated to contain not less than 21 per cent but less than 25 per cent salt-free tomato solids as determined by drying in a vacuo at 70 degrees Celsius;

      • (b) may contain salt and, in dry form only, sugar, invert sugar or dextrose; and

      • (c) shall, when examined by the “Howard Method”, contain mould filaments in not more than 25 per cent of the microscopic fields.

    • (2) Canada Fancy is the name for the grade of concentrated tomato juice that, when properly reconstituted, possesses a very good flavour typical of well-ripened tomatoes; that possesses a good colour and a good consistency and is practically free from skin, minute seed particles and other defects.

    • (3) Canada Choice is the name for the grade of concentrated tomato juice that, when properly reconstituted, possesses a fairly good flavour typical of well-ripened tomatoes; possesses a fairly good colour and fairly good consistency, and is fairly free from skin, minute seed particles and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the defects present in the reconstituted tomato juice may be noticeable but not so prominent or so numerous as to seriously affect the appearance and drinking quality of the product; (passablement exempt de défauts)

      fairly good colour

      fairly good colour means that the concentrated tomato juice, when properly reconstituted, has a colour that is typical of canned tomato juice made from fairly well-ripened tomatoes and contains as much red as, or more red than, that produced by spinning the specified Munsell colour discs in the following combinations:

      • (a) 56 per cent of the area — Red (5R 2.6/13 — glossy finish),

      • (b) 28 per cent of the area — Yellow (2.5 YR 5/12 — glossy finish),

      • (c) eight per cent of the area — Black (N 1 — glossy finish),

      • (d) eight per cent of the area — Grey (N 4 — mat finish); (couleur passablement bonne)

      fairly good consistency

      fairly good consistency means that the reconstituted tomato juice flows readily, has a normal amount of insoluble solids in suspension and there is not a marked tendency for the solids to settle out; (consistance passablement bonne)

      fairly good flavour

      fairly good flavour means that the concentrated tomato juice, when properly reconstituted, has a characteristic tomato juice flavour not adversely affected by stems, leaves, immature tomatoes or the effects of improper trimming or processing; (saveur passablement bonne)

      good colour

      good colour means that the concentrated tomato juice, when properly reconstituted, has a colour that is typical of canned tomato juice made from well-ripened red tomatoes and contains as much red as, or more red than, that produced by spinning the specified Munsell colour discs in the following combinations:

      • (a) 65 per cent of the area — Red (5R 2.6/13 — glossy finish),

      • (b) 21 per cent of the area — Yellow (2.5 YR 5/12 — glossy finish),

      • (c) seven per cent of the area — Black (N 1 — glossy finish),

      • (d) seven per cent of the area — Grey (N 4 — mat finish); (bonne couleur)

      good consistency

      good consistency means that the reconstituted tomato juice flows readily, has a normal amount of insoluble solids in suspension and there is little tendency for such solids to settle out; (bonne consistance)

      practically free from defects

      practically free from defects means that defects present in the reconstituted tomato juice do not in any way affect the appearance or drinking quality of the product; (à peu près exempt de défauts)

      very good flavour

      very good flavour means that the concentrated tomato juice, when properly reconstituted, has a distinct canned tomato juice flavour characteristic of good quality, ripe tomatoes. (très bonne saveur)

  • 56 [Repealed, SOR/2003-6, s. 62]

Tomato Puree (Optional)

    • 57 (1) In this section,

      • (a) tomato puree shall be the product resulting from the concentration of the liquid obtained from clean, sound, ripe tomatoes of red or reddish varieties, with or without the addition of salt and shall contain not less than 12 per cent tomato solids or have a specific gravity of not less than 1.050;

      • (b) when tomato puree is examined according to the “Howard Method”, mould filaments shall not appear in more than 50 per cent of the microscopic fields.

    • (2) The grades for tomato puree are optional, but, if declared, the grade names therefor and the standards thereof shall be as outlined in subsections (3) and (4).

    • (3) Canada Fancy is the name for the grade of canned tomato puree that possesses a typical tomato puree flavour of well-ripened tomatoes; that possesses a good red, ripe tomato colour; that is practically free from skin, seed particles, black specks, core material and other defects.

    • (4) Canada Choice is the name for the grade of canned tomato puree that possesses a typical tomato puree flavour of fairly well-ripened tomatoes; that possesses a fairly good red, ripe tomato colour; that is fairly free from skin, seed particles, black specks, core material and other defects.

    Definitions of Terms
    • (5) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that defects present may be quite noticeable but are not so prominent as to seriously affect the appearance and use of the product for remanufacturing purposes; (passablement exempte de défauts)

      fairly good red tomato colour

      fairly good red tomato colour means a colour typical of fairly well-ripened tomatoes; (couleur rouge passablement bonne de tomates mûres)

      good red, ripe tomato colour

      good red, ripe tomato colour means a colour typical of well-ripened tomatoes; (bonne couleur rouge de tomates mûres)

      practically free from defects

      practically free from defects means that defects present do not materially affect the appearance and use of the product for remanufacturing purposes; (à peu près exempte de défauts)

      typical tomato puree flavour

      typical tomato puree flavour means that the product is free from scorched, bitter, green tomato flavours or other objectionable flavours or objectionable odours of any kind. (saveur typique de purée de tomates)

    • SOR/95-548, s. 2.

Tomato Pulp (Optional)

    • 58 (1) In this section,

      • (a) tomato pulp shall be the product resulting from the concentration of liquid obtained from clean, sound ripe tomatoes or tomato parts, with or without the addition of salt, and shall contain not less than 12 per cent tomato solids or have a specific gravity of not less than 1.050;

      • (b) when tomato pulp is examined according to the “Howard Method”, mould filaments shall not appear in more than 50 per cent of the microscopic fields.

    • (2) The grades for tomato pulp are optional but, if declared, the grade names therefor and the standards thereof shall be the same as for tomato puree.

    • SOR/95-548, s. 2.

Tomato Paste, Concentrated Tomato Paste (Optional)

    • 59 (1) In this section,

      • (a) tomato paste or concentrated tomato paste shall be the canned product prepared from clean, sound, ripe tomatoes or tomato parts, the liquid from which is concentrated to contain not less than 20 per cent salt-free tomato solids for tomato paste and not less than 30 per cent salt-free tomato solids for concentrated tomato paste, as determined by drying in a vacuo at 70 degrees Celsius; and

      • (b) when tomato paste or concentrated tomato paste is examined according to the “Howard Method”, mould filaments shall not appear in more than 50 per cent of the microscopic fields.

    • (2) The grades for tomato paste are optional but, if declared, the grade names therefor and the standards thereof shall be the same as for tomato puree.

Tomato Catsup (Optional)

    • 60 (1) In this section,

      • (a) tomato catsup and products whose common names are variants of the word catsup shall be the product prepared from the juice of red-ripe tomatoes or sound tomato trimmings from which seeds and skins have been removed and

        • (i) to which there is added vinegar, salt, seasoning and sugar, invert sugar, dextrose or glucose, and

        • (ii) to which there may be added food colouring and a preservative; and

      • (b) when tomato catsup is examined according to the “Howard Method”, mould filaments shall not appear in more than 50 per cent of the microscopic fields.

    • (2) The grades for tomato catsup are optional but, if declared, the grade names therefor and the standards thereof shall be the same as for tomato puree.

    • SOR/95-548, s. 2.

Tomato Chili Sauce (Optional)

    • 61 (1) In this section,

      • (a) tomato chili sauce shall be the product prepared from clean, sound, well-ripened whole tomatoes, chopped or crushed with peelings screened out in such a manner that a substantial portion of the seeds remain in the product and

        • (i) to which there is added vinegar, salt, seasoning and sugar, invert sugar, dextrose or glucose, and

        • (ii) to which there may be added any other natural vegetable flavouring ingredient in a quantity that does not materially alter the appearance of the product with respect to the predominance of the tomato ingredients; and

      • (b) when tomato chili sauce is examined according to the “Howard Method”, mould filaments shall not appear in more than 50 per cent of the microscopic fields.

    • (2) The grades for tomato chili sauce are optional but, if declared, the grade names therefor and the standards thereof are the same as for tomato puree.

  • 62 [Repealed, SOR/2003-6, s. 63]

TABLE II

Grades for Frozen Fruits and Vegetables

    • 1 (1) Frozen fruit shall be fruit preserved by freezing, with or without

      • (a) sugar, invert sugar, dextrose or glucose, in dry or liquid form; or

      • (b) ascorbic acid or erythorbic acid to prevent discolouration.

    • (2) Frozen vegetables shall be vegetables subjected to a blanching treatment before freezing and may be packed with or without the addition of salt.

    • (3) Bacteria count in frozen vegetables shall not exceed

      • (a) 250,000 viable aerobic mesophiles per gram of product; and

      • (b) 100 aerobic thermophilic spores per gram of product if the frozen vegetable is intended for remanufacturing purposes.

    • (4) Bacterial standards for frozen vegetables shall be applied only at the plant level on domestic production and at the time of entry into Canada in the case of imported frozen vegetables.

    • (5) The methods for bacteriological analyses shall be those approved by the Laboratories Directorate of the Agency.

    • SOR/78-170, s. 7;
    • SOR/2000-184, s. 26.
  • 2 For the purposes of the grades in this table,

    • (a) the grades for frozen fruits shall be determined after complete thawing in unopened small packages or when samples are drawn from large containers, and the product shall be sufficiently free from ice crystals to permit handling of the fruit as individual units;

    • (b) the grades for frozen vegetables shall be determined in the following manner:

      • (i) such factors as colour, uniformity of size, condition and absence of defects shall be considered immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units, and

      • (ii) such factors as flavour, degree of tenderness and freedom from fibre shall be considered after the product is cooked for the required length of time.

Frozen Apples (Sliced)

    • 3 (1) For the purposes of this section, frozen sliced apples

      • (a) shall be segments of apples cut longitudinally and radially from the core;

      • (b) may contain a firming agent in an amount not more than 0.026 per cent calculated as calcium; and

      • (c) may contain sulphur dioxide in an amount not greater than 500 parts per million.

    • (2) Canada A is the name for the grade of frozen sliced apples that possess similar varietal characteristics; that possess a good apple flavour and aroma typical of well-ripened apples; that possess a good colour; that are in good condition, slices practically uniform in size and shape and are practically free from core, peel, bruised spots, insect injury and other defects.

    • (3) Canada B is the name for the grade of frozen sliced apples that possess similar varietal characteristics; that possess a good flavour and aroma typical of well-ripened apples; that possess a fairly good colour; that are in fairly good condition, slices fairly uniform in size and shape and are fairly free from core, peel, bruised spots, insect injury and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that not more than 20 per cent of the pieces may show evidence of core and that not more than five per cent of the units may be damaged by any other defects; (passablement exemptes de défauts)

      fairly good colour

      fairly good colour means that the slices both inside and out possess a reasonably good colour characteristic of apples of similar varieties, which may show some variation to a slightly greyish or slightly pinkish cast, but that not more than five units per 100 ounces may distinctly stand apart in colour; (couleur passablement bonne)

      fairly good condition

      fairly good condition means that the individual pieces possess a tender to crispy texture with not more than 15 per cent by drained weight of mushy apples; (passablement bon état)

      fairly uniform in size and shape

      fairly uniform in size and shape means that not less than 85 per cent by drained weight consists of whole or practically whole slices conforming to the size and shape of an apparent original whole unit; (grosseur et forme passablement uniformes)

      good colour

      good colour means that the slices both inside and out possess a uniform bright colour characteristic of apples of similar varieties with no units that distinctly stand apart in colour; (bonne couleur)

      good condition

      good condition means that the individual pieces possess a tender to crispy texture with not more than five per cent by drained weight of mushy apples; (bon état)

      good flavour

      good flavour means that the product has a good, characteristic normal flavour and aroma of well-ripened apples and is free from any objectionable flavours or objectionable odours of any kind; (bonne saveur)

      mushy apples

      mushy apples means that the fruit is a pulpy mass and of a consistency approximating apple sauce; (pommes baveuses)

      practically free from defects

      practically free from defects means that not more than 10 per cent of the pieces may show evidence of core and that not more than two per cent of the units may be damaged by any of the other defects listed; (à peu près exemptes de défauts)

      practically uniform in size and shape

      practically uniform in size and shape means that not less than 95 per cent by drained weight consists of whole or practically whole slices conforming to the size and shape of an apparent original whole unit; (grosseur et forme à peu près uniformes)

      similar varietal characteristics

      similar varietal characteristics means that the apples in any one container are of one or more like varieties undistinguishable in the frozen product; (caractéristiques variétales analogues)

      unit

      unit means an individual slice of apple in frozen sliced apples. (spécimen)

    • SOR/89-242, ss. 2, 3.

Frozen Concentrated Apple Juice

    • 4 (1) In this section, frozen concentrated apple juice means the product obtained from unfermented single strength apple juice that is concentrated to at least one half its original volume and frozen and maintained at temperatures necessary for the preservation of the product.

    • (2) The grade names for frozen concentrated apple juice are Canada A and Canada B, and the standards applicable to those grades of juice after the juice has been reconstituted according to label directions are the same as for Canada A and Canada B canned apple juice respectively.

    • (3) Soluble solids in frozen concentrated apple juice shall be determined by the refractometer

      • (a) uncorrected for acidity at a temperature of 20 degrees Celsius; or

      • (b) if the applicable temperature correction is made to the reading of the scale, at a temperature other than 20 degrees Celsius.

    • SOR/85-2, s. 1;
    • SOR/89-242, ss. 1 to 3.

Frozen Apricots

    • 5 (1) Canada A is the name for the grade of frozen apricots that possess similar varietal characteristics; that possess a very good flavour typical of well-ripened apricots; that possess a practically uniform good colour; units that are practically uniform in size; that are in good condition, free from any stems or from pits and are practically free from surface blemishes and other defects.

    • (2) Canada B is the name for the grade of frozen apricots that possess similar varietal characteristics; that possess a good flavour typical of well-ripened apricots; that possess a fairly good uniform colour; units that are fairly uniform in size; that are in fairly good condition, free from any stems or from pits and are fairly free from surface blemishes and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 15 ounces of net contents there may be present not more than four units or 20 per cent by count (whichever is greater) showing surface blemishes in excess of ¼ square inch in the aggregate; (passablement exempts de défauts)

      fairly good condition

      fairly good condition means that 90 per cent of the units are intact, possess a tender, fleshy texture typical of well-ripened apricots and have fairly clean cut edges; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that the frozen apricots possess a fairly bright colour typical of properly prepared, well-ripened apricots which may show only some slight browning due to oxidation or other causes; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that not more than 20 per cent by count of units vary more than plus or minus 1/8 inch when measured at right angles to the longitudinal axis; in this grade no apricots under 1¼ inches in diameter shall be packed; (grosseur passablement uniforme)

      free from stems or pits

      free from stems or pits means that if a stem or pit is found in any one container, such stem or pit shall not be found in more than two per cent of additional containers examined; (exempts de pédoncules et de noyaux)

      good condition

      good condition means that the units are intact and they possess a tender, fleshy texture typical of well-ripened apricots with clean cut edges; (bon état)

      practically free from defects

      practically free from defects means that for each 15 ounces of net contents there shall be present not more than two units or 10 per cent by count (whichever is greater) showing surface blemishes in excess of ¼ square inch in the aggregate; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the frozen apricots possess a bright colour typical of properly prepared, well-ripened apricots free from any brown colour resulting from oxidation or other causes; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size means not more than 10 per cent by count of units varying more than plus or minus 1/8 inch in diameter when measured at right angles to the longitudinal axis; in this grade no apricots under 1½ inches in diameter shall be packed; (grosseur à peu près uniforme)

      similar varietal characteristics

      similar varietal characteristics means apricots possessing the texture and formation of one or more like varieties; (caractéristiques variétales analogues)

      unit

      unit means a pitted, unpeeled apricot half in frozen apricots. (specimen)

    • SOR/89-242, ss. 2, 3.

Frozen Asparagus (Tips, Spears)

    • 6 (1) In this section,

      spears

      spears or frozen asparagus is the style of frozen asparagus that consists of the head and adjoining portion of the stalk that is over five inches in length; (turions ou asperges congelées)

      tips

      tips is the style of frozen asparagus that consists of the head and adjoining portion of the stalk having an overall length not in excess of five inches. (pointes)

    • (2) Notwithstanding subsection (1), “tips” may be packed in containers labelled “Spears” or “Frozen Asparagus”.

    • (3) Canada A is the name for the grade of frozen asparagus, tips or spears that possesses a good flavour typical of fresh asparagus; that possesses a practically uniform good colour characteristic of the type of asparagus; that is young and tender throughout with 90 per cent of tip heads compact; stalks that are uniform in size unless labelled “assorted or mixed sizes”; that is free from readily apparent grit or sand and is practically free from insect or mechanical injury, rust spots, blemishes and other defects.

    • (4) Canada B is the name for the grade of frozen asparagus, tips or spears that possesses a good flavour typical of fresh asparagus; that possesses a fairly uniform good colour characteristic of the type of asparagus; that is tender throughout with fairly compact tip heads; stalks that are fairly uniform in size unless labelled “assorted or mixed sizes”; contains no more than a trace of grit or sand and is fairly free from insect or mechanical injury, rust spots, blemishes and other defects.

    Definitions of Terms
    • (5) For the purposes of this section,

      compact tip heads

      compact tip heads means that the head structure is practically compact and that the heads and the bracts may be somewhat elongated but not so developed as to be open to the extent of exposing curd-like leaf buds; (extrémités des pointes compactes)

      fairly compact tip heads

      fairly compact tip heads means that the heads may show a slight seedy appearance and that the heads and bracts may be elongated somewhat but not so developed as to give a branching appearance; (extrémités des pointes passablement compactes)

      fairly free from defects

      fairly free from defects means that not more than four units or 15 per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes materially affecting the appearance or edible qualities of the product; (passablement exemptes de défauts)

      fairly uniform good colour

      fairly uniform good colour means that the asparagus possesses a fairly typical green colour with not more than 20 per cent by count of the tips or spears having the bottom portion white or yellowish-white in excess of one inch in length; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that at least 80 per cent of the individual tips or spears shall not vary more than one inch in length and that the diameter of the butt ends shall not vary more than 1/8 inch; (grosseur passablement uniforme)

      good flavour

      good flavour means that the product, after cooking, has a good characteristic normal flavour of fresh asparagus and is free from any objectionable flavours or objectionable odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means that not more than two units or five per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes materially affecting the appearance or edible qualities of the product; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the asparagus possesses a typical green colour with not more than 10 per cent by count of the tips or spears having the bottom portion white or yellowish-white extending over one inch in length; (bonne couleur à peu près uniforme)

      trace of grit or sand

      trace of grit or sand means that whatever grit or sand is present does not more than slightly affect the appearance or eating quality of the product; (trace de gravier ou de sable)

      uniform in size

      uniform in size means that at least 90 per cent of the individual tips or spears shall not vary more than one inch in length and that the diameter of the butt ends shall not vary more than 1/8 inch. (grosseur uniforme)

    • SOR/89-242, ss. 2, 3.

Frozen Asparagus (Cuts or Cuttings)

    • 7 (1) Canada A is the name for the grade of frozen asparagus cuts or cuttings that possess a good flavour typical of fresh asparagus; that possess a practically uniform good colour; that are young and tender with not less than 20 per cent by count of tip heads; pieces that are practically uniform in size not exceeding 1½ inches in length; that are free from readily apparent grit or sand and are practically free from insect or mechanical injury, rust spots, blemishes and other defects.

    • (2) Canada B is the name for the grade of frozen asparagus cuts or cuttings that possess a good flavour typical of fresh asparagus; that possess a fairly uniform good colour, that are fairly tender with not less than 10 per cent by count of tip heads; pieces that are fairly uniform in size not exceeding 1½ inches in length; that contain not more than a trace of grit or sand and are fairly free from insect or mechanical injury, rust spots, blemishes and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that not more than four units or 15 per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes materially affecting the appearance or eating qualities of the product; (passablement exempts de défauts)

      fairly tender

      fairly tender means that not in excess of 10 per cent by count of the pieces are distinctly fibrous, tough or woody when chewed; (passablement tendres)

      fairly uniform good colour

      fairly uniform good colour means that the product possesses a typical green colour with not more than 20 per cent by count of the pieces white or yellowish-white in colour; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that not more than 20 per cent by count of the pieces may vary more than plus or minus ¼ inch in length; (grosseur passablement uniforme)

      good flavour

      good flavour means that the product, after cooking, has a good characteristic normal flavour of fresh asparagus and is free from any objectionable flavours or objectionable odours of any kind; (bonne saveur)

      pieces

      pieces means portions of an asparagus stalk cut transversely into units 1½ inches or less in length; (morceaux)

      practically free from defects

      practically free from defects means that not more than two units or five per cent by count (whichever is greater) may show evidence of insect injury, rust spots, discoloured blemishes or other surface defects in excess of 1/8 square inch, but no such blemishes materially affecting the appearance or edible qualities of the product; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the product possesses a typical green colour with not more than five per cent by count of the pieces white or yellowish-white in colour; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size means that not more than 10 per cent by count of the pieces may vary more than plus or minus ¼ inch in length; (grosseur à peu près uniforme)

      trace of grit or sand

      trace of grit or sand means that whatever grit or sand is present does not more than slightly affect the appearance or eating quality of the product; (trace de gravier ou de sable)

      young and tender

      young and tender means not in excess of two pieces or four per cent by count (whichever is greater) that are fibrous or show any toughness when chewed. (jeunes et tendres)

    • (4) For the purposes of this section, any portion of the upper 1/3 of the asparagus spear from the tip end and measuring not less than ½ inch in length shall be considered a “tip head”.

    • SOR/89-242, ss. 2, 3.

Frozen Beans (Green or Wax)

    • 8 (1) In this section,

      cut

      cut or cuts means frozen beans consisting of pods cut transversely into pieces not more than 2 inches in length and not less than ¾ inch in length, and may contain shorter end pieces which result from cutting; (haricots coupés)

      french style

      french style or french cut means frozen beans consisting of pods sliced lengthwise; (genre français or coupés à la française)

      frozen beans

      frozen beans means frozen green or wax beans packed in any style mentioned in this section; (haricots congelés)

      short cut

      short cut or short cuts means frozen beans consisting of pods cut into pieces ½ inch in length and not more than 25 per cent shall vary in length by ¼ inch from the basic ½ inch size; (haricots coupés court)

      unit

      unit means an individual green or wax bean or a cut portion of either in frozen beans; (spécimen)

      whole asparagus style

      whole asparagus style means frozen whole beans of substantially equal lengths packed parallel to the sides of a carton or container. (haricots en gousse, genre asperges)

    • (2) Canada A is the name for the grade of frozen beans that possess similar varietal characteristics; that possess a good flavour typical of young and tender beans and a practically uniform good colour; that are young and tender and are practically free from units damaged by mechanical or insect injury, harmless extraneous vegetable matter and other defects.

    • (3) Canada B is the name for the grade of frozen beans that possess similar varietal characteristics; that possess a good flavour of young tender beans and a fairly uniform good colour; that are fairly young and tender and are fairly free from units damaged by mechanical or insect injury, harmless extraneous vegetable matter and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the combined weight of all defects or defective units does not exceed 10 per cent of the weight of all the units, and that for each 10 ounces of product there may be present

      • (a) not more than two pieces of extraneous vegetable matter, exclusive of detached stems,

      • (b) not more than three unstemmed units and three detached stems or any combination thereof, or

      • (c) not more than 15 units damaged by mechanical or insect injury, or showing any rust spot blemishes; (passablement exempts de défauts)

      fairly uniform good colour

      fairly uniform good colour means that the frozen beans possess a colour that is typical of fairly young and tender green or wax beans and are 80 per cent free from any beans which stand apart in colour from the overall colour appearance of the product; (bonne couleur passablement uniforme)

      fairly young and tender

      fairly young and tender means that the units to some extent have lost their fleshy structure; that the seeds may have passed the early stages of maturity but have not become well developed; are not fibrous; and not more than 10 per cent by count of the units show evidence of strings; (passablement jeunes et tendres)

      good flavour

      good flavour means that the product, after cooking, has a good characteristic normal flavour of tender beans and is free from objectionable flavour and odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means that the combined weight of all defects or defective units does not exceed 10 per cent of the weight of all units, and that for each 10 ounces of product there may be present

      • (a) not more than one piece of extraneous vegetable matter, exclusive of detached stems,

      • (b) not more than two unstemmed units and two detached stems, or one of each, or

      • (c) not more than 10 units damaged by mechanical or insect injury or showing rust spot blemishes; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the frozen beans possess a colour that is typical of young tender green or wax beans and are 90 per cent free from any beans which stand apart in colour from the overall colour appearance of the product; (bonne couleur à peu près uniforme)

      similar varietal characteristics

      similar varietal characteristics means beans of similar shape either of the round type or flat type green or wax beans; (caractéristiques variétales analogues)

      young and tender

      young and tender, referring to the degree of development of pods and seeds and the tenderness of the pods, means that the units are full-fleshed for the variety, tender and not fibrous; that the seeds are in the early stages of maturity; and that not more than five per cent by count of the units show evidence of strings. (jeunes et tendres)

    • SOR/89-242, ss. 2, 3.

Frozen Lima Beans

    • 9 (1) Canada A is the name for the grade of frozen lima beans that possess a good flavour typical of young tender beans; that possess a practically uniform good colour; that are tender and are practically free from loose skins, splits, blemished beans and other defects.

    • (2) Canada B is the name for the grade of frozen lima beans that possess a good flavour typical of fairly young tender beans; that possess a fairly uniform good colour; that are fairly tender and are fairly free from loose skins, splits, blemished beans and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that there may be present

      • (a) not more than five per cent by weight of loose skins, split beans or broken beans,

      • (b) not more than two per cent by count of beans showing blemishes caused by discolouration, insect injury or any other means, or

      • (c) not more than two pieces of extraneous vegetable matter in any one container but if such is found present, it shall not occur in an additional 60 ounces of net contents; (passablement exempts de défauts)

      fairly tender

      fairly tender means a texture typical of fairly young tender beans which may be slightly mealy but not firm; (passablement tendres)

      fairly uniform good colour

      fairly uniform good colour means that not less than 75 per cent by count of the beans possess a typical green colour with the remaining 25 per cent a lighter green shade provided not more than five per cent of the total are white lima beans; (bonne couleur passablement uniforme)

      good flavour

      good flavour means that the product, after cooking, has a good characteristic normal flavour and odour of green lima beans, free from objectionable flavours or objectionable odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means that there may be present

      • (a) not more than two per cent by weight of loose skins, split beans or broken beans,

      • (b) not more than one per cent by count of beans showing blemishes caused by discolouration, insect injury or by any other means, or

      • (c) not more than one piece of extraneous vegetable matter

        • (i) per six 12-ounce containers of beans, or

        • (ii) per three 2-pound containers of beans; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that not less than 90 per cent of the beans possess a typical green colour with the remaining 10 per cent of a lighter green shade provided that not more than one per cent are white lima beans; (bonne couleur à peu près uniforme)

      tender

      tender means a texture typical of young tender lima beans. ((tendres))

    • (4) For the purposes of subsection (3) and the definitions for defects,

      • (a) a loose skin is a whole detached bean skin or any portion thereof aggregating in size that of an average whole bean skin;

      • (b) a split bean is a bean from which a half or more of a cotyledon or the equivalent of a cotyledon has become detached; or pieces of cotyledons aggregating the equivalent of an average size whole cotyledon; and

      • (c) a blemished bean is one that shows visible injury or mechanical damage in the form of discolouration, but which does not materially affect the appearance or edible qualities of the product.

    • SOR/89-242, ss. 2, 3.
  • 10 [Repealed, SOR/2003-6, s. 64]

Frozen Blueberries

    • 11 (1) For the purposes of this section, frozen blueberries are the product prepared from sound, ripe, fresh fruit of the blueberry bush (Genus Vaccinium) that

      • (a) are cleaned and stemmed;

      • (b) may have been washed; and

      • (c) are properly packed, frozen and maintained at temperatures necessary for the preservation of the product.

    • (2) Types of frozen blueberries are

      • (a) native or wild type; and

      • (b) high bush or cultivated type.

    • (3) Canada A is the name for the grade of frozen blueberries that

      • (a) possess a good flavour characteristic of well-ripened blueberries;

      • (b) possess a uniform colour characteristic of well-ripened blueberries;

      • (c) are in good condition;

      • (d) are practically free from cap stems; and

      • (e) are practically free from defects including clusters, whole leaves or any portion thereof, large stems, green berries, undeveloped blueberries, harmless extraneous material or other defects.

    • (4) Canada B is the name for the grade of frozen blueberries that

      • (a) possess a good flavour characteristic of well-ripened blueberries;

      • (b) possess a fairly uniform colour characteristic of well-ripened blueberries;

      • (c) are in fairly good condition;

      • (d) are fairly free from cap stems; and

      • (e) are fairly free from defects including clusters, whole leaves or any portion thereof, large stems, green berries, undeveloped blueberries, harmless extraneous material or other defects.

    • (5) Canada C is the name for the grade of frozen blueberries that

      • (a) possess a flavour characteristic of well-ripened blueberries;

      • (b) possess a reasonably uniform colour characteristic of well-ripened blueberries;

      • (c) are in reasonably good condition;

      • (d) are reasonably free from cap stems; and

      • (e) are reasonably free from defects including clusters, whole leaves or any portion thereof, large stems, green berries, undeveloped blueberries, harmless extraneous material or other defects.

    Definitions of Terms
    • (6) For the purposes of this section,

      cap stems

      cap stems means

      • (a) small stems by which the berries are attached to the branches, and

      • (b) single or joined double cap stems with or without berries attached; (pédoncules)

      cluster

      cluster means three or more joined cap stems with or without berries attached; (grappe)

      condition

      condition means the character and wholeness of the berries; (état)

      fairly free from cap stems

      fairly free from cap stems means that not more than 40 cap stems may be present in a 500 g sample of frozen blueberries; (passablement exempts de pédoncules)

      fairly free from defects

      fairly free from defects means that for each 500 g of net weight of frozen blueberries there may be present

      • (a) whole leaves or any portion thereof or large stems, if the total surface of such material together with any other harmless extraneous material does not exceed 9.68 cm2 (1½ sq. in.) in the aggregate,

      • (b) not more than a total of 60 berries that are green berries or undeveloped blueberries or edible berries other than blueberries, if not more than 20 of the 60 berries are undeveloped blueberries or edible berries other than blueberries, and

      • (c) not more than an average of 15 clusters in all sample units or containers comprising a sample, if there are not more than 25 clusters in any single sample unit or single container; (passablement exempts de défauts)

      fairly good condition

      fairly good condition means that the blueberries are fairly firm and fairly fleshy and fairly whole and intact with not more than 20 per cent by weight of blueberries that may be crushed, mushy or broken; (état passablement bon)

      fairly uniform colour

      fairly uniform colour means that the blueberries possess a fairly uniform blue-purple or red-purple colour characteristic of well-ripened blueberries, excluding green berries; (couleur passablement uniforme)

      good condition

      good condition means that the blueberries are firm and fleshy and practically intact with not more than 10 per cent by weight of blueberries that may be crushed, mushy or broken; (bon état)

      green berries

      green berries means blueberries that are not completely ripened and have a green colour anywhere on their surface; (bleuets verts)

      large stems

      large stems means the branches of the blueberry plant; (grosses tiges)

      practically free from cap stems

      practically free from cap stems means that not more than 20 cap stems may be present in a 500 g sample of frozen blueberries; (à peu près exempts de pédoncules)

      practically free from defects

      practically free from defects means that for each 500 g of net weight of frozen blueberries there may be present

      • (a) whole leaves or any portion thereof or large stems, if the total surface of such material together with any other harmless extraneous material does not exceed 3.23 cm2 (½ sq. in.) in the aggregate,

      • (b) not more than a total of 15 berries that are green berries or undeveloped blueberries or edible berries other than blueberries, if not more than 5 of the 15 berries are undeveloped blueberries, or edible berries other than blueberries, and

      • (c) not more than an average of five clusters in all sample units or containers comprising a sample, if there are not more than 10 clusters in any single sample unit or single container; (à peu près exempts de défauts)

      properly packed

      properly packed means packed in clean containers and sealed to preserve the quality of the product; (adéquatement emballé)

      reasonably free from cap stems

      reasonably free from cap stems means that not more than 60 cap stems may be present in a 500 g sample of frozen blueberries; (raisonnablement exempts de pédoncules)

      reasonably free from defects

      reasonably free from defects means that for each 500 g of net weight of frozen blueberries there may be present

      • (a) whole leaves or any portion thereof or large stems, if the total surface of such material together with any other harmless extraneous material does not exceed 16.13 cm2 (2½ sq. in.) in the aggregate,

      • (b) not more than a total of 100 berries that are green berries or undeveloped blueberries or edible berries other than blueberries, if not more than 50 of the 100 berries are undeveloped blueberries or edible berries other than blueberries, and

      • (c) not more than an average of 20 clusters in all sample units or containers comprising the sample, if there are not more than 30 clusters in any single sample unit or single container; (raisonnablement exempts de défauts)

      reasonably good condition

      reasonably good condition means that the blueberries are reasonably firm and reasonably fleshy and reasonably whole and intact with not more than 30 per cent by weight of blueberries that may be crushed, mushy or broken; (état raisonnablement bon)

      reasonably uniform colour

      reasonably uniform colour means that the blueberries possess a reasonably uniform blue-purple or red-purple colour characteristic of ripe blueberries, excluding green berries; (couleur raisonnablement uniforme)

      red-purple

      red-purple means the colour of berries that is between the blue-purple colour of well-ripened blueberries and green berries; (rouge violet)

      undeveloped blueberries

      undeveloped blueberries means dried or mummified blueberries that have wrinkled or toughened skins; (bleuets non développés)

      uniform colour

      uniform colour means that the blueberries possess a blue-purple colour characteristic of well-ripened blueberries and that there may be present not more than five per cent by weight of blueberries that are a red-purple colour, excluding green berries. (couleur uniforme)

    • SOR/83-195, s. 2;
    • SOR/84-760, s. 1;
    • SOR/89-242, ss. 2, 3.

Frozen Whole Strawberries

    • 12 (1) Canada A is the name for the grade of frozen whole strawberries that possess similar varietal characteristics; that possess a good flavour typical of well-ripened strawberries and a practically uniform good colour; that are practically uniform in size; that are in good condition and are practically free from small cap stems, sepal-like bracts or portions thereof, green or dried berries and other defects.

    • (2) Canada B is the name for the grade of frozen whole strawberries that possess similar varietal characteristics; that possess a good flavour typical of well-ripened strawberries and a fairly uniform good colour; that are fairly uniform in size; that are in fairly good condition and are fairly free from small cap stems, sepal-like bracts or portions thereof, green or dried berries and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than four uncapped berries with stems or sepal-like bracts attached as a result of poor hulling;

      • (b) not more than six green-tipped berries and two dried berries,

      • (c) not more than three pieces of leaf exceeding ¼ square inch,

      • (d) not more than 10 per cent by count of berries showing any visible mechanical or insect injury, or

      • (e) a combination of the defects described in paragraphs (a) to (d),

        but if any two defects described in paragraphs (a) to (d) are present in the maximum quantity permitted by this definition, no other defects shall be present; (passablement exemptes de défauts)

      fairly good condition

      fairly good condition means not more than five berries or 10 per cent by count (whichever is greater) of the berries in a container may be partly or entirely broken down and mushy; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that the colour of the berries is a pink to red, characteristic of well-ripened strawberries of one or more like varieties and that not more than 10 per cent by count of the berries stand apart from the others in colour; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that 75 per cent by count of the berries in a container shall not vary in size more than plus or minus 1/8 inch in diameter measured cross-wise at the greatest width; (grosseur passablement uniforme)

      good condition

      good condition means not more than two berries or five per cent by count (whichever is greater) in any one container shall be partly or entirely broken down and mushy; (bon état)

      good flavour

      good flavour means that the product has a good characteristic, normal flavour and odour, and is free from any objectionable flavours or objectionable odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means that for each 20 ounces of net contents there may be present

      • (a) not more than two uncapped berries with stems or sepal-like bracts attached,

      • (b) not more than three green-tipped berries and one dried berry,

      • (c) not more than two pieces of leaf exceeding ¼ square inch, or

      • (d) not more than five per cent by count of the berries showing any visible mechanical or insect injury,

        but if any two of the defects described in paragraphs (a) to (d) inclusive reach the allowable maximum tolerance, all other defects must be absent; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the colour of the berries is a bright pink to red, characteristic of well-ripened strawberries of one or more like varieties and that not more than five per cent of the berries stand apart from the others in colour; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size means that 90 per cent by count of the berries in a container shall not vary in size more than plus or minus 1/8 inch in diameter measured cross-wise at the greatest width; no berries under 7/8 inch in diameter shall be packed for Canada A grade; (grosseur à peu près uniforme)

      similar varietal characteristics

      similar varietal characteristics means that the berries have the colour, shape and other characteristics of one or more like varieties. (caractéristiques variétales analogues)

    • SOR/89-242, ss. 2, 3.

Frozen Sliced Strawberries

    • 13 (1) Canada A is the name for the grade of frozen sliced strawberries that possess a good flavour typical of well-ripened, properly prepared strawberries and a practically uniform good colour; slices that possess good character and are in fairly good condition; that are practically free from small cap stems, sepal-like bracts or portions thereof, blemishes, dried berries and other defects.

    • (2) Canada B is the name for the grade of frozen sliced strawberries that possess a good flavour typical of well-ripened, properly prepared strawberries and a fairly uniform good colour; slices that possess fairly good character and are in reasonably good condition; that are fairly free from small cap stems, sepal-like bracts or portions thereof, blemishes, dried berries and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 15 ounces of net contents there may be present

      • (a) not more than four stems, including not more than one stem exceeding ½ inch in length;

      • (b) an area of not more than ½ square inch of harmless extraneous material such as leaves, caps, and loose sepal-like bracts, or

      • (c) not more than a total of five per cent by weight of blemished, dried or damaged berries,

        but, if any two of the defects described in paragraphs (a), (b) and (c) reach allowable maximum tolerance, the other defects must be absent; (passablement exemptes de défauts)

      fairly good character

      fairly good character means that the strawberry slices are reasonably firm and that the appearance and eating quality of the product are not seriously affected by disintegration or seediness of the fruit; (caractère passablement bon)

      fairly good condition

      fairly good condition means that not more than 20 per cent by weight in any one container may consist of broken down and mushy strawberries; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that the colour is a fairly uniform pink to red, characteristic of fairly well-ripened strawberries, and not more than 20 per cent of the slices may show white centres in which less than one-half the surface area is a good characteristic pink to red colour; (bonne couleur passablement uniforme)

      good character

      good character means that the strawberry slices are fairly firm and that the appearance and eating quality of the product are not materially affected by disintegration or seediness of the fruit; (bon caractère)

      good flavour

      good flavour means that the product has a good characteristic normal flavour and odour and is free from objectionable flavours and objectionable odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means that for each 15 ounces of net contents there may be present

      • (a) not more than two stems, including not more than one stem exceeding ½ inch in length,

      • (b) an area of not more than ¼ square inch of harmless extraneous material such as leaves, caps and loose sepal-like bracts, or

      • (c) not more than a total of three per cent, by weight of blemished, dried or damaged berries,

        but, if any two of the defects described in paragraphs (a), (b) and (c) reach allowable maximum tolerance, the other defects must be absent; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the colour is a bright pink to red, characteristic of well-ripened strawberries, and not more than 10 per cent of the slices may show white centres in which less than one-half of the surface area is a good characteristic pink to red colour; (bonne couleur à peu près uniforme)

      reasonably good condition

      reasonably good condition means that not more than 30 per cent by weight in any one container may consist of broken down and mushy strawberries. (raisonnablement bon état)

    • (4) For the purposes of this section, any frozen strawberries cut into halves shall be considered as frozen sliced strawberries and may be labelled “Strawberry Halves”.

    • SOR/89-242, ss. 2, 3.

Frozen Broccoli (Spears, Cut or Chopped)

    • 14 (1) For the purposes of this section,

      broccoli florets

      broccoli florets or broccoli heads shall consist of the heads and the adjoining portions of the stems of fresh, clean, sound stalks or shoots of the broccoli plant, with or without attached leaves and ranging in length from not less than one inch to less than three inches; (fleurons de brocoli or pommes de brocoli)

      chopped broccoli

      chopped broccoli is the style of broccoli that consists of broccoli stalks or shoots not more than ¾ inch in length, cut or diced from broccoli stalks with or without any head material; (brocoli haché)

      cut broccoli

      cut broccoli is the style of broccoli that consists of broccoli stalks or shoots not less than ¾ inch in length and head material in sufficient quantity to comprise not less than 35 per cent by weight of the finished product; (brocoli coupé)

      frozen broccoli

      frozen broccoli or broccoli spears shall consist of the heads and the adjoining portions of the stems of fresh, clean, sound stalks or shoots of the broccoli plant, with or without attached leaves and ranging in length from not less than three inches to not more than six inches; (brocoli congelé or pousses de brocoli)

      head material

      head material means the buds or bud clusters of the broccoli plant whether or not attached to stalks and includes any attached portions of the stalks; (parties de la pomme)

      unit

      unit means an individual stalk, trimmed spear or cut portion of frozen broccoli. (spécimen)

    • (2) Canada A is the name of the grade of frozen broccoli that possesses a good flavour; that possesses a practically uniform good colour; that consists of units that are practically uniform in size; that consists of units that are young and tender and are practically free from insect or mechanical injury, blemished portions and other defects.

    • (3) Canada B is the name for the grade of frozen broccoli that possesses a good flavour; that possesses a fairly uniform good colour; that consists of units that are fairly young and tender and are fairly free from insect or mechanical injury, blemished portions and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means not more than three units or 30 per cent by count (whichever is greater) of spears, cuts or pieces may show damage caused by poor trimming, pithiness or hollow stems, insect or pathological injury; (passablement exempts de défauts)

      fairly uniform good colour

      fairly uniform good colour means that the frozen broccoli possesses a characteristic green colour which may be variable but is not an off-colour; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size, with reference to broccoli spears or frozen broccoli, means that not more than one unit or 10 per cent by count (whichever is greater) is less than 3 inches or more than six inches in length; and with reference to cut broccoli, means that not more than 20 per cent by weight of the units is less than ¾ inch or more than two inches in length; (grosseur passablement uniforme)

      fairly young and tender

      fairly young and tender, with reference to broccoli spears and cut broccoli, means that not less than 90 per cent of the head material shows fairly compact head clusters with buds enlarged but not flowered or in the open stage and the remainder fairly tender, free from any coarse, fibrous stalk portions; and with reference to chopped broccoli, the pieces shall be fairly tender and free from any coarse, stringy or fibrous development; (passablement jeunes et tendres)

      good flavour

      good flavour means that the product, after cooking, has a good characteristic normal flavour and odour and is free from any objectionable flavours or objectionable odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means not more than two units or 20 per cent by count (whichever is greater) of spears, cuts or pieces may show damage caused by poor trimming, pithiness or hollow stems, insect or pathological injury; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the frozen broccoli possesses a characteristic green colour which may include lighter coloured areas typical of young and tender broccoli that do not materially affect the appearance of the product; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size, with reference to broccoli spears or frozen broccoli, means that at least 80 per cent of the stalks do not vary more than two inches in length and the diameter of the stalk, measured one inch from the bottom, by more than ¾ inch; and with reference to cut broccoli, means that not more than 10 per cent by weight of the units shall be less than ¾ inch or more than two inches in length; (grosseur à peu près uniforme)

      young and tender

      young and tender, with reference to broccoli spears and cut broccoli, means that not less than 90 per cent of the head material shows practically compact head clusters and individual bud clusters all practically closed and the remainder tender; and with reference to chopped broccoli, the pieces shall be tender. (jeunes et tendres)

    • SOR/80-762, s. 7;
    • SOR/89-242, ss. 2, 3.

Frozen Brussels Sprouts

    • 15 (1) Canada A is the name for the grade of frozen Brussels sprouts that possess a good flavour and odour; that possess a practically uniform good colour; that possess a good character and are practically free from poorly trimmed heads, mechanical or insect injury, blemishes and other defects.

    • (2) Canada B is the name for the grade of frozen Brussels sprouts that possess a fairly good flavour and odour; that possess a fairly uniform good colour; that possess a reasonably good character and are fairly free from poorly trimmed heads, mechanical or insect injury, blemishes and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means

      • (a) not more than a slight trace of grit or silt,

      • (b) not more than 20 per cent by count of the units may be poorly trimmed, or

      • (c) not more than 10 per cent by count of all the units may be damaged by mechanical, insect or pathological injury or by any other means to the extent that the appearance or eating quality is seriously affected; (passablement exempts de défauts)

      fairly good flavour and odour

      fairly good flavour and odour means that the product, after cooking, may be lacking in good flavour and odour but is free from objectionable flavours or objectionable odours of any kind; (saveur et odeur passablement bonnes)

      fairly uniform good colour

      fairly uniform good colour means that not less than 80 per cent of the heads are green to yellow-green colour on the outer surfaces and not more than two heads or 10 per cent by count (whichever is greater) may be partially or entirely yellow; (bonne couleur passablement uniforme)

      good character

      good character, in reference to the degree of development, texture and tenderness of the sprout heads, means that not less than 90 per cent by count of the units are well formed, compact and reasonably firm and of the remainder not more than an occasional head may be soft and light in weight in comparison to its size; (bon caractère)

      good flavour and odour

      good flavour and odour means that the product, after cooking, has a good characteristic normal flavour and odour and is free from objectionable flavours and objectionable odours of any kind; (bonne saveur et bonne odeur)

      poorly trimmed units

      poorly trimmed units means that

      • (a) the butt end is not trimmed smoothly and closely at the approximate point of attachment of the outer leaves, or

      • (b) the appearance of the unit is materially damaged by excessive cutting into the head; (spécimens parés imparfaitement)

      practically free from defects

      practically free from defects means that

      • (a) no grit or silt is present that in any way affects the appearance or eating quality of the product,

      • (b) not more than 10 per cent by count of units may be poorly trimmed, or

      • (c) not more than five per cent by count of all the units may be damaged by mechanical, insect or pathological injury or by any other means to the extent that the appearance or eating quality is materially affected; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that not less than 95 per cent of the heads are green to yellow-green in colour on the outer surfaces and not more than one head or five per cent by count (whichever is greater) may be partially or entirely yellow; (bonne couleur à peu près uniforme)

      reasonably good character

      reasonably good character means that not less than 50 per cent by count of the heads are well formed, compact and reasonably firm and of the remainder not more than 10 per cent by count may be soft and loose-structured. (caractère raisonnablement bon)

    • (4) In the grading of frozen Brussels sprouts, uniformity of size of the sprout heads is not a grade factor but, if the sprout heads are graded for size, sprout heads having a diameter set out in Table VI of Schedule VI shall have applied to them the word designation set out opposite that diameter in that Table.

    • SOR/89-242, ss. 2, 3.

Frozen Carrots (Cut Carrots-Baby Whole Style, Cut Carrots-Whole Style, Diced Carrots, Sliced Carrots, Whole Carrots, Whole Baby Carrots)

    • 16 (1) In this section,

      cut carrots-baby whole style

      cut carrots-baby whole style means cut carrots-whole style that meet the size grading requirements set out in Table VII of Schedule VI for the sizes “Very Small”, “Small or Petite” or “Regular”; (carottes coupées en forme de mini-carottes entières)

      cut carrots-whole style

      cut carrots-whole style means frozen units prepared by cutting whole carrots into shorter pieces and forming them to resemble whole carrots; (carottes coupées en forme de carottes entières)

      diced carrots

      diced carrots means frozen units prepared by cutting whole carrots into approximate cube-shaped units with no side exceeding 13 mm; (carottes en dés)

      sliced carrots

      sliced carrots means frozen units prepared by cutting whole carrots in either a smooth or corrugated manner at right angles to the longitudinal axis into slices not more than 10 mm in thickness; (carottes tranchées)

      unit

      unit means an individual frozen piece of carrot in the case of cut carrots-baby whole style or cut carrots-whole style, an individual frozen cube of carrot in the case of diced carrots, an individual frozen slice of carrot in the case of sliced carrots, and an individual frozen carrot in the case of whole baby carrots or whole carrots; (spécimen)

      whole baby carrots

      whole baby carrots means whole carrots which meet the size grading requirements set out in Table VII of Schedule VI for the sizes “Very Small”, “Small or Petite” or “Regular”; (mini-carottes entières)

      whole carrots

      whole carrots means frozen original whole carrots. (carottes entières)

    • (2) Canada A is the name for the grade of cut carrots-baby whole style, cut carrots-whole style, diced carrots, sliced carrots, whole baby carrots or whole carrots that

      • (a) possess a good characteristic flavour;

      • (b) possess a practically uniform good colour; and

      • (c) consist of units that are tender, practically uniform in size and shape and practically free from defects.

    • (3) Canada B is the name for the grade of cut carrots-baby whole style, cut carrots-whole style, diced carrots, sliced carrots, whole baby carrots or whole carrots that

      • (a) possess a good characteristic flavour;

      • (b) possess a fairly uniform good colour; and

      • (c) consist of units that are tender, fairly uniform in size and shape and fairly free from defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means

      • (a) in the case of cut carrots-baby whole style, cut carrots-whole style, whole baby carrots or whole carrots, that not more than 25 per cent by count of all units are dirty, show evidence of blemishes, incomplete peeling, insect or mechanical injury or contain cracks that seriously affect the appearance or the edibility of the product,

      • (b) in the case of cut carrots-baby whole style, cut carrots-whole style, whole baby carrots or whole carrots, that not more than 35 per cent by count of all units show cracks that are clean, not healed and do not seriously affect the appearance or the edibility of the product,

      • (c) in the case of diced carrots, that not more than 10 per cent, by weight, of all units are dirty or show evidence of internal or external discolouration, incomplete peeling, blemishes or insect or mechanical injury, and

      • (d) in the case of sliced carrots, that not more than 7 units, or 10 per cent, by count (whichever is greater) of all units are dirty or show evidence of blemishes, incomplete peeling or insect or mechanical injury; (passablement exempts de défauts)

      fairly uniform good colour

      fairly uniform good colour means that the units possess an orange-yellow colour that is fairly uniform and typical of carrots of similar varietal characteristics and that not more than 10 per cent, by weight, for diced carrots and not more than 10 per cent, by count, for all other styles of carrots, of the units in any one container, may be somewhat but not distinctly different from the overall colour; (bonne couleur passablement uniforme)

      fairly uniform in size and shape

      fairly uniform in size and shape means

      • (a) in the case of cut carrots-baby whole style or whole baby carrots, that not more than 20 per cent, by count, of the units are more than 22 mm in diameter and 130 mm in length and that no units exceed 25 mm in diameter and 140 mm in length,

      • (b) in the case of cut carrots-whole style or whole carrots,

        • (i) that not more than 10 per cent, by count, of the units are more than 38 mm in diameter and that no unit exceeds 42 mm in diameter, and

        • (ii) that 85 per cent, by count, of the units do not vary more than 13 mm in diameter, from the largest to the smallest, and that the remaining 15 per cent do not vary more than 25 mm in diameter, from the largest to the smallest,

      • (c) in the case of diced carrots, that the aggregate weight of all irregular shaped units and splinters does not exceed 20 per cent of the weight of all the units,

      • (d) in the case of sliced carrots, that the units are not more than 50 mm in diameter and not more than 10 mm in thickness and that the aggregate weight of all irregular shaped units and splinters does not exceed 10 per cent of the weight of all units; (de grosseur et de forme passablement uniformes)

      good characteristic flavour

      good characteristic flavour means the units, after cooking, have the typical flavour and odour of fresh young carrots and are free from objectionable flavours and odours of any kind; (bonne saveur caractéristique)

      irregular shaped units and splinters

      irregular shaped units and splinters, with respect to sliced carrots and diced carrots, includes large units in excess of normal size and units not shaped in accordance with the requirements set out in the respective definition and, according to the style declared and, with respect to diced carrots, includes units smaller than one-half the volume of an average size cube of carrot; (spécimens de forme irrégulière et éclats)

      practically free from defects

      practically free from defects means

      • (a) in the case of cut carrots-baby whole style, cut carrots-whole style, whole baby carrots or whole carrots, that not more then 15 per cent, by count, of all units are dirty, show evidence of blemishes, incomplete peeling, insect or mechanical injury or defects containing cracks that seriously affect the appearance or the edibility of the product,

      • (b) in the case of cut carrots-baby whole style, cut carrots-whole style, whole baby carrots or whole carrots, that not more than 25 per cent, by count, of all units show cracks that are clean, not healed and do not seriously affect the appearance or edibility of the product,

      • (c) in the case of diced carrots, that not more than five per cent by weight of all units are dirty or show evidence of internal or external discolouration, incomplete peeling, blemishes, insect or mechanical injury, and

      • (d) in the case of sliced carrots, that not more than three units or five per cent, by count (whichever is greater), are dirty or show evidence of blemishes, incomplete peeling or insect or mechanical injury; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the units possess an orange-yellow colour that is uniform, bright and typical of carrots of similar varietal characteristics and that not more than five per cent, by weight, for diced carrots and not more than five per cent, by count, for all other styles of carrots of the units in any one container may be somewhat but not distinctly different from the overall colour; (bonne couleur à peu près uniforme)

      practically uniform in size and shape

      practically uniform in size and shape means

      • (a) in the case of cut carrots-baby whole style or whole baby-carrots, that not more than 20 per cent, by count, of the units are more than 22 mm in diameter and 100 mm in length and that no unit exceeds 25 mm in diameter and 110 mm in length,

      • (b) in the case of cut carrots whole style or whole carrots,

        • (i) that not more than five per cent, by count, of the units are more than 25 mm in diameter and that no units exceed 27 mm in diameter, and

        • (ii) that 85 per cent, by count, of the units do not vary more than seven mm in diameter, from the largest to the smallest, and the remaining 15 per cent do not vary more than 13 mm in diameter, from the largest to the smallest,

      • (c) in the case of diced carrots, that the aggregate weight of all irregularly shaped units and splinters does not exceed 10 per cent of the weight of all units,

      • (d) in the case of sliced carrots, that the units are not more than 38 mm in diameter and not more than 10 mm in thickness and that the aggregate weight of all irregular shaped units and splinters does not exceed five per cent of the weight of all units; (de grosseur et de forme à peu près uniformes)

      similar varietal characteristics

      similar varietal characteristics means possessing the colour, texture and shape of one or more like varieties; (caractéristiques variétales analogues)

      tender

      tender means possessing a texture, typical of fresh young carrots, with units that may be somewhat firm but not fibrous. (tendres)

    • SOR/80-762, s. 8;
    • SOR/86-780, s. 2;
    • SOR/89-242, ss. 2, 3.

Frozen Cauliflower

    • 17 (1) Canada A is the name for the grade of frozen cauliflower that possesses a good flavour and odour, a practically uniform good colour and good character, and is practically free from blemished areas, mechanical or insect injury and other defects.

    • (2) Canada B is the name for the grade of frozen cauliflower that possesses a fairly good flavour and odour, a fairly good colour and fairly good character, and is fairly free from blemished areas, mechanical or insect injury and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that

      • (a) not more than a total of 30 per cent by weight are poorly trimmed clusters, or

      • (b) not more than a total of 15 per cent by weight are seriously damaged clusters showing visible blemished areas, insect or pathological injury in excess of ¼ square inch; (passablement exempts de défauts)

      fairly good character

      fairly good character, when referring to the texture and development of the head, means that not less than 60 per cent by weight of the cauliflower are at least reasonably firm with fairly compact clusters of buds or buttons and that the remainder of the units may be soft and ricey but not more than 10 per cent by weight of the cauliflower may be broken down or mushy; (caractère passablement bon)

      fairly good colour

      fairly good colour means that the buds or buttons may possess a slightly variable characteristic colour ranging from white or light cream to a rather dull white over the tops but that not less than two units or 20 per cent by count (whichever is greater) distinctly stand apart in colour from all other units in the container; (couleur passablement bonne)

      fairly normal flavour and odour

      fairly normal flavour and odour means that the product, after cooking, may be lacking in good flavour but is free from objectionable flavours or objectionable odours of any kind; (saveur et odeur passablement normales)

      good character

      good character, when referring to the texture and development of the head, means that not less than 80 per cent by weight of the caulifower are firm and compact clusters of buds or buttons and that the remainder of the units may be quite firm or slightly soft and slightly ricey; (bon caractère)

      good flavour and odour

      good flavour and odour means that the product, after cooking, has a good characteristic flavour free from any “off” flavours and odour and is free from objectionable flavours and objectionable odours of any kind; (bonne saveur et bonne odeur)

      practically free from defects

      practically free from defects means that

      • (a) not more than a total of 15 per cent by weight are poorly trimmed clusters, or

      • (b) not more than a total of 10 per cent by weight are damaged clusters showing visible blemished areas, insect or pathological injury in excess of ¼ square inch; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the buds or buttons possess a characteristic white to light cream colour over the tops, which colour may be slightly variable, but that not more than one unit or 10 per cent by count (whichever is greater) distinctly stands apart in colour from all other units in the container. (bonne couleur à peu près uniforme)

    • (4) For the purposes of subsection (3),

      clusters

      clusters means an individual portion or section of a head made up of buds or buttons and the adjoining stems or portions of stems and attached modified leaves or bracts; (grappe)

      poorly trimmed cluster

      poorly trimmed cluster means that the appearance of the cluster is seriously affected by ragged cutting or gouging, or both, or is seriously affected by attached modified leaves or bracts; (grappe mal parée)

      ricey units

      ricey units are sections of a head on which the branches have become elongated, causing flower clusters to separate and present a loose or open appearance; (spécimens riziformes)

      unit

      unit means an individual portion or section of a head which is not less than ¾ inch in the greatest dimension measured across the top of the cluster. (spécimen)

    • SOR/89-242, ss. 2, 3.

Frozen Cherries (Red Sour Pitted)

    • 18 (1) In this section,

      • (a) “frozen red sour” (tart) pitted cherries means the frozen product prepared from mature pitted cherries of the red sour varietal group packed with or without sugar, dextrose or glucose solids added as a sweetener;

      • (b) grade labelling shall be mandatory on both consumer sizes and bulk pack cherries for remanufacturing.

    • (2) Canada A is the name for the grade of frozen red sour pitted cherries that possess similar varietal characteristics; that possess a good flavour typical of well-ripened cherries and a practically uniform colour and maturity; that possess a good character; are practically free from pits or pieces of pit and are practically free from blemished cherries, mutilated cherries, hail damage, insect injury and other defects.

    • (3) Canada B is the name for the grade of frozen red sour pitted cherries that possess similar varietal characteristics; that possess a good flavour typical of well-ripened cherries and a fairly uniform colour and maturity; that possess a fairly good character; are fairly free from pits or pieces of pit and are fairly free from blemished cherries, mutilated cherries, hail damage, insect injury and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that there may be present

      • (a) not more than 10 per cent by count of blemished cherries where the blemish on the cherry is of abnormal appearance 1/16 inch in diameter or larger, provided that not more than six per cent by count show blemishes in excess of ¼ inch in diameter,

      • (b) not more than 20 per cent by count of cherries that are mutilated, crushed or broken to the extent that the cherry does not conform to the shape and appearance of a properly pitted cherry, or

      • (c) not more than six pieces of harmless extraneous material per 30 pounds of net weight; (passablement exemptes de défauts)

      fairly free from pits or pieces of pit

      fairly free from pits or pieces of pit means not more than two pits or pieces of pit or two unpitted cherries for each 60 ounces of net weight; (passablement exemptes de noyaux ou de morceaux de noyaux)

      fairly good character

      fairly good character means that the cherries possess a fairly firm, fleshy texture but are not soft, very thin fleshed or tough skinned; (caractère passablement bon)

      fairly uniform colour and maturity

      fairly uniform colour and maturity means that 80 per cent by count of the frozen red sour pitted cherries possess a colour that is bright and typical of fairly well-ripened cherries, not more than five per cent by count of the cherries are so immature as to be yellow or light pink in colour and not more than eight per cent by weight of the cherries are discoloured due to oxidation; (couleur et maturité passablement uniformes)

      good character

      good character means that the cherries possess a firm, fleshy texture typical of properly prepared, properly ripened red sour cherries; (bon caractère)

      good flavour

      good flavour means that the product has a good normal, characteristic flavour of ripe cherries and is free from any objectionable flavours or objectionable odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means that there may be present

      • (a) not more than five per cent by count of blemished cherries where the blemish on the cherry is of abnormal appearance 1/16 inch in diameter or larger, provided that not more than two per cent by count show blemishes in excess of ¼ inch in diameter,

      • (b) not more than 10 per cent by count of cherries that are mutilated, crushed or broken to the extent that the cherry does not conform to the shape and appearance of a properly pitted cherry, or

      • (c) not more than four pieces of harmless extraneous material per 30 pounds of net weight; (à peu près exemptes de défauts)

      practically free from pits or pieces of pit

      practically free from pits or pieces of pit means not more than one pit, piece of pit or one unpitted cherry for each 60 ounces of net weight; (à peu près exemptes de noyaux ou de morceaux de noyaux)

      practically uniform colour and maturity

      practically uniform colour and maturity means that 90 per cent by count of the frozen red sour pitted cherries possess a colour that is bright and typical of well-ripened cherries, none of the cherries are so immature as to be yellow or light pink in colour and not more than five per cent by weight of the cherries are discoloured due to oxidation; (couleur et maturité à peu près uniformes)

      similar varietal characteristics

      similar varietal characteristics means that the cherries possess the size and shape conformation of one or more like varieties of the red sour varietal group. (caractéristiques variétales analogues)

    • SOR/89-242, ss. 2, 3.

Frozen Sweet Cherries

    • 19 (1) In this section,

      pitted

      pitted cherries means frozen sweet cherries that are whole, stemmed cherries with the pits removed; (non dénoyautées)

      unpitted

      unpitted cherries means frozen sweet cherries that are whole, stemmed cherries without the pits removed. (dénoyautées)

    • (2) The types of frozen sweet cherries are as follows:

      • (a) “light” sweet type such as Napoleon or Royal Anne variety; and

      • (b) “dark” sweet type such as Bing or Lambert varieties.

    • (3) Canada A is the name for the grade of frozen sweet cherries that possess similar varietal characteristics; that possess a good flavour typical of well-ripened sweet cherries and a practically uniform good colour characteristic of the varietal group; that are firm and thick fleshed, uniform in size; are practically free from pits or pieces of pit if the cherries are pitted, and are practically free from cracked or misshapen cherries, insect or mechanical injury, blemishes and other defects.

    • (4) Canada B is the name for the grade of frozen sweet cherries that possess similar varietal characteristics; that possess a good flavour typical of well-ripened sweet cherries and a fairly uniform good colour characteristic of the varietal group; that are fairly firm and thick fleshed, fairly uniform in size; are practically free from pits or pieces of pit if the cherries are pitted, and are fairly free from cracked or misshapen cherries, insect or mechanical injury, blemishes and other defects.

    Definitions of Terms
    • (5) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 15 ounces of net contents there may be present

      • (a) not more than two cherries or four per cent by count (whichever is greater) that are misshapen or distinctly different in shape,

      • (b) not more than four cherries or eight per cent by count (whichever is greater) that are damaged by cracks, rain checks in which the flesh of the cherry partly exudes and is exposed, or

      • (c) not more than two cherries or four per cent by count (whichever is greater) that are showing surface blemishes in excess of 1/8 square inch; (passablements exemptes de défauts)

      fairly firm and thick fleshed

      fairly firm and thick fleshed, with reference to the character of the cherries, means that there shall be present not more than five soft and flabby cherries or 10 per cent by count (whichever is greater) per 15 ounces of net contents; (chair passablement ferme et épaisse)

      fairly uniform good colour

      fairly uniform good colour means that although the cherries may be slightly dull in appearance, they are 80 per cent uniform in colour, characteristic of the varietal group, and in addition, not more than eight per cent, by weight, may be discoloured due to oxidation; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size means that 80 per cent by count of the cherries are of the most uniform diameter with the largest of the cherries not exceeding the smallest by more than 1/16 inch; (grosseur passablement uniforme)

      firm and thick fleshed

      firm and thick fleshed, with reference to the fleshiness and the texture of the cherries in relation to their maturity, means that there shall be present not more than two soft and flabby cherries or four per cent by count (whichever is greater) per 15 ounces of net contents; (chair ferme et épaisse)

      good flavour

      good flavour means that the product has a good normal characteristic flavour for the varietal group and is free from objectionable flavours and objectionable odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means that for each 15 ounces of net contents there may be present

      • (a) not more than one cherry or two per cent by count (whichever is greater) that is misshapen or distinctly different in shape,

      • (b) not more than two cherries or four per cent by count (whichever is greater) that are damaged by cracks, rain checks in which the flesh of the cherry partly exudes and is exposed, or

      • (c) not more that one cherry or two per cent by count (whichever is greater) that is showing surface blemishes in excess of 1/8 square inch; (à peu près exemptes de défauts)

      practically free from pits or pieces of pit

      practically free from pits or pieces of pit means not more than one pit, piece of pit or one unpitted cherry in 60 ounces of net contents; (à peu près exemptes de noyaux ou de morceaux de noyaux)

      practically uniform good colour

      practically uniform good colour means that the cherries are bright in appearance and are 90 per cent uniform in colour characteristic of well-ripened sweet cherries of either the “light” or “dark” varietal group and in addition not more than five per cent by weight may be discoloured due to oxidation; (bonne couleur à peu près uniforme)

      similar varietal characteristics

      similar varietal characteristics means that the cherries are of the “light” sweet varietal group or of the “dark” sweet varietal group as described in subsection (2); (caractéristiques variétales analogues)

      uniform in size

      uniform in size means that 90 per cent by count of the cherries are of the most uniform diameter with the largest of the cherries not exceeding the smallest by more that 1/16 inch. (grosseur uniforme)

    • SOR/89-242, ss. 2, 3.

Frozen Whole Kernel Corn (Whole Grain)

    • 20 (1) Canada A is the name for the grade of frozen whole kernel corn that possesses similar varietal characteristics; that possesses a very good flavour typical of young tender sweet corn; that possesses a practically uniform good colour; that is tender, well cut and is practically free from silk, husk, pieces of cob, blemished kernels and other defects.

    • (2) Canada B is the name for the grade of frozen whole kernel corn that possesses similar varietal characteristics; that possesses a fairly good flavour typical of fairly young tender sweet corn; that possesses a fairly good colour; that is fairly tender, fairly well cut and is fairly free from silk, husk, pieces of cob, blemished kernels and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the combined defects present do not materially affect the appearance or eating quality of the product and that there are not more than six kernels with cob tissue attached in 100 ounces of net contents; (passablement exempt de défaut)

      fairly good colour

      fairly good colour means that the product, while it may lack brightness, is not dull or greyish to the extent that the appearance is materially affected; (couleur passablement bonne)

      fairly good flavour

      fairly good flavour means that the product, after cooking, may be lacking in good flavour but is free from objectionable flavours and objectionable odours of any kind; (saveur passablement bonne)

      fairly tender

      fairly tender means that the kernels have a fairly tender texture offering only slight resistance when chewed; (passablement tendre)

      fairly well cut

      fairly well cut means that the kernels are cut fairly evenly and neatly from the cob and are 90 per cent by weight free from torn or ragged kernels; (passablement bien coupé)

      practically free from defects

      practically free from defects means that the combined defects present do not more than slightly affect the appearance or eating quality of the product and that there are not more than three kernels with cob tissue attached in 100 ounces of net contents; (à peu près exempt de défauts)

      practically uniform good colour

      practically uniform good colour means that the product is bright and of a colour typical of young, tender corn of the variety; (bonne couleur à peu près uniforme)

      similar varietal characteristics

      similar varietal characteristics means whole kernel corn of one colour variety; (caractéristiques variétales analogues)

      tender

      tender means that the kernels have a tender texture and are in the milk or early cream stage of maturity; (tendre)

      very good flavour

      very good flavour means that the product, after cooking, has the flavour and odour of young tender corn free from any objectionable flavours and objectionable odours of any kind; (très bonne saveur)

      well cut

      well cut means that the kernels are cut evenly and neatly from the cob and that the product is 95 per cent by weight free from torn or ragged kernels. (bien coupé)

    • SOR/89-242, ss. 2, 3.
  • 21 [Repealed, SOR/93-330, s. 12]

Frozen Corn on Cob

    • 22 (1) Canada A is the name for the grade of frozen corn on cob that possesses the characteristics of Canada A frozen whole kernel corn with respect to flavour, colour and tenderness and in addition, the cobs are evenly cut, practically uniform in size; are well developed and are practically free from poorly trimmed ears, damaged kernels and other defects.

    • (2) Canada B is the name for the grade of frozen corn on cob that possesses the characteristics of Canada B frozen whole kernel corn with respect to flavour, colour and tenderness and in addition, the cobs are evenly cut, fairly uniform in size; are fairly well developed and are fairly free from poorly trimmed ears, damaged kernels and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that there may be

      • (a) not more than a trace of husk or a small amount of silk remaining on the cob,

      • (b) not more than one poorly trimmed ear in the sample unit in which the end or ends of the cob are rough or ragged in appearance, and

      • (c) not more than 10 per cent, by count, of kernels in the sample unit damaged by discolouration, mechanical or pathological injury seriously affecting the appearance or eating quality of the product; (passablement exempts de défauts)

      fairly uniform in size

      fairly uniform in size means that the cobs are cut fairly evenly with the length of the longest cob not exceeding the length of the shortest cob by more than ½ inch and the diameter of the largest cob not exceeding the diameter of the smallest cob by more than ½ inch when measured at its widest part; (grosseur passablement uniforme)

      fairly well developed

      fairly well developed means that the ears are at least 90 per cent filled with kernels and the appearance is not seriously affected by missing or shrunken kernels; (passablement bien développés)

      practically free from defects

      practically free from defects means that there may be

      • (a) no husk and not more than a small amount of silk remaining on the cob,

      • (b) no poorly trimmed ears in which the end or ends of a cob are rough or ragged in appearance, and

      • (c) not more than five per cent by count of kernels in the sample unit damaged by discolouration, mechanical or pathological injury; (à peu près exempts de défauts)

      practically uniform in size

      practically uniform in size means that the cobs are cut evenly with the length of the longest cob not exceeding the length of the shortest cob by more than ½ inch and the diameter of the largest cob not exceeding the diameter of the smallest cob by more than ¼ inch when measured at its widest part; (grosseur à peu près uniforme)

      well developed

      well developed means that the ears are well filled with kernels and the appearance is not materially affected by missing or shrunken kernels. (bien développés)

    • SOR/89-242, ss. 2, 3.

Frozen Fruit Cocktail

    • 23 (1) In this section,

      • (a) frozen fruit cocktail shall contain the fruit ingredients in the following style and proportions:

        • (i) not less than 30 per cent and not more than 50 per cent by drained weight of diced peaches,

        • (ii) not less than 25 per cent and not more than 45 per cent by drained weight of diced pears,

        • (iii) not less than six per cent and not more than 16 per cent by drained weight of pineapple segments, and

        • (iv) not less than two per cent and not more than 20 per cent by drained weight of either whole or halved cherries or whole grapes or both;

      • (b) cherries used may be natural or artificially coloured and flavoured.

    • (2) Canada A is the name for the grade of frozen fruit cocktail that possesses a good flavour and odour; that possesses a good colour typical of each of the fruits in the mixture; that possesses good character; that is of a good maturity and texture and is practically free from skin, blemishes, discoloured units, staining from artificially coloured cherries and other defects.

    • (3) Canada B is the name for the grade of frozen fruit cocktail that possesses a good flavour and odour; that possesses a fairly good colour typical of each of the fruits in the mixture; that possesses fairly good character; that is of a fairly good maturity and texture and is fairly free from skin, blemishes, discoloured units, staining from artificially coloured cherries and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the product is 90 per cent free from units showing skin, blemishes or any heavy staining from artificially coloured cherries; (passablement exempt de défauts)

      fairly good character

      fairly good character means that the diced units are fairly well cut and fairly uniform in size and with not more than 20 per cent by drained weight of soft mushy fruit; (caractère passablement bon)

      fairly good colour

      fairly good colour means that each of the ingredients possesses a fairly uniform colour characteristic of the fruit; some variation in colour may exist between units but no units of any one fruit may stand more than slightly apart in colour other than because of artificial colour staining; (couleur passablement bonne)

      fairly good texture

      fairly good texture means a texture characteristic of well-ripened fruit with not more than three units or five per cent by count (whichever is greater) distinctly hard and no gritty pear units present; (texture passablement bonne)

      good character

      good character means that the diced units are cleanly cut, practically uniform in size and with not more than 10 per cent by drained weight of soft and mushy fruit; (bon caractère)

      good colour

      good colour means that each of the ingredients possesses a practically uniform bright colour characteristic of the fruit and having little or no variation in colour between units of each fruit apart from some very slight colour staining from artificially coloured cherries; (bonne couleur)

      good flavour and odour

      good flavour and odour means that the product has a good, normal characteristic flavour and odour and is free from objectionable flavours and objectionable odours of any kind; (bonne saveur et bonne odeur)

      good texture

      good texture means a texture characteristic of well-ripened fruit with no distinctly hard or gritty pear units present; (bonne texture)

      practically free from defects

      practically free from defects means that the product is 98 per cent free from units showing skin, blemishes or any noticeable staining from artificially coloured cherries. (à peu près exempt de défauts)

    • SOR/89-242, ss. 2, 3.

Frozen Fruits for Salad

    • 24 (1) In this section,

      • (a) frozen fruits for salad shall contain the fruit ingredients in the following style and proportions:

        • (i) not less than 24 per cent and not more than 40 per cent by drained weight of sliced or quartered peaches,

        • (ii) not less than 21 per cent and not more than 35 per cent by drained weight of sliced or quartered pears,

        • (iii) not less than 18 per cent and not more than 30 per cent by drained weight of peeled or unpeeled apricot halves or quarters,

        • (iv) not less than eight per cent and not more than 16 per cent by drained weight of pineapple segments, and

        • (v) not less than three per cent and not more than eight per cent by drained weight of either whole cherries, whole grapes or both;

      • (b) cherries used may be natural or artifically coloured and flavoured.

    • (2) The grades for frozen fruits for salad, the grade names therefor and the standards thereof, are the same as for frozen fruit cocktail, except for the nature of cut and uniformity of count and size of the units.

Frozen Fruit Salad

    • 25 (1) In this section,

      • (a) frozen fruit salad is the product consisting of a mixture of any two or more fruits that are diced, halved, quartered or sliced, exclusive of cherries, and in which the predominating fruit does not exceed 60 per cent of the total product by drained weight;

      • (b) cherries used may be natural or artificially coloured and flavoured.

    • (2) The grades for frozen fruit salad, the grade names therefor and the standards thereof, are the same as for frozen fruit cocktail.

  • 26 [Repealed, SOR/93-330, s. 13]

    Frozen Mixed Vegetables

    • 27 (1) For the purposes of this section, frozen mixed vegetables shall be the product consisting of any combination of three or more vegetables in which the predominating vegetable does not exceed 60 per cent by drained weight of the total product and which have been frozen and stored at temperatures necessary for the preservation of the product.

    • (2) Frozen mixed vegetables shall be assigned the grade

      • (a) Canada A, where every vegetable included in the mixture is of the grade Canada A; and

      • (b) Canada B, where at least one vegetable included in the mixture is of the grade Canada B and the other vegetables are of that grade or the grade Canada A.

    • SOR/89-242, ss. 2, 3.

Special Blends of Frozen Vegetables

    • 27.1 (1) Special blends of frozen vegetables shall be the product prepared by combining one or more vegetables for which grades are established in this Table with one or more vegetables for which grades are not established in this Table and by freezing and storing the combined vegetables at temperatures necessary for the preservation of the product.

    • (2) Special blends of frozen vegetables shall be assigned the grade

      • (a) Canada A, where every vegetable that is in the blend and for which grades are established in this Table is of the grade Canada A and the other vegetables in the blend

        • (i) have a good flavour and odour,

        • (ii) are free from objectionable flavours and odours, and

        • (iii) have a tender texture with units that may be somewhat firm but not fibrous; and

      • (b) Canada B, where

        • (i) at least one vegetable that is in the blend and for which grades are established in this Table is of the grade Canada B,

        • (ii) the other vegetables that are in the blend and for which grades are established in this Table are of the grade Canada B or of the grade Canada A,

        • (iii) the vegetables that are in the blend and for which grades are not established in this Table have a normal flavour and odour and are free from objectionable flavours and odours, and

        • (iv) the vegetables that are in the blend and for which grades are not established in this Table have a fairly tender texture with units that may be firm but are not distinctly fibrous, tough or woody.

    • SOR/81-337, s. 5;
    • SOR/89-242, ss. 2, 3.

Frozen Concentrated Orange Juice

    • 27.2 (1) In this section,

      frozen concentrated orange juice

      frozen concentrated orange juice means the frozen product consisting of

      • (a) unfermented juice obtained from clean, sound and mature oranges that has been concentrated to at least one half of its original volume, the total soluble solids content of which is derived

        • (i) at least 85% from oranges of the species Citrus sinensis,

        • (ii) not more than 10% from oranges of the species Citrus reticulata or hybrids of any species, and

        • (iii) not more than 5% from oranges of the species Citrus aurantium;

      • (b) concentrated orange juice for manufacturing prepared from the juice of a lot of oranges from which the pulp may be removed and to which the water extract of that pulp may be added prior to evaporation; or

      • (c) a mixture of the juices referred to in paragraphs (a) and (b).

    • (2) Frozen concentrated orange juice

      • (a) may contain orange essences, orange oils and orange pulp derived from orange juice referred to in paragraph (1)(a) and potable water;

      • (b) shall not contain solids or water extract of the pulp of oranges except as provided in paragraph (1)(b); and

      • (c) shall not contain mould filaments in more than 10 per cent of the microscopic fields when examined in accordance with the method of the Association of Official Analytical Chemists of the United States of America entitled the Howard Mold Counting method published in Official Methods of Analysis of the Association of Official Analytical Chemists (14th ed.), 1984.

    • (3) Frozen concentrated orange juice shall be stored at temperatures below -15°C.

    • (4) Canada A is the name for the grade of frozen concentrated orange juice in prepackaged product form that, when reconstituted

      • (a) has the appearance of fresh orange juice;

      • (b) shows no separation or coagulation of material;

      • (c) has a very good colour;

      • (d) has a very good flavour;

      • (e) is practically free from defects;

      • (f) has a Brix content of not less than 11.8;

      • (g) has a Brix/acid ratio minimum of 12.5/1; and

      • (h) has a recoverable oil percentage by volume of 0.010 to 0.035.

    • (5) Canada B is the name for the grade of frozen concentrated orange juice in prepackaged product form that, when reconstituted

      • (a) has the appearance of fresh orange juice;

      • (b) shows no separation or coagulation of material;

      • (c) has a good colour;

      • (d) has a good flavour;

      • (e) is reasonably free from defects;

      • (f) has a Brix content of not less than 10.6;

      • (g) has a Brix/acid ratio minimum of 12.5/1; and

      • (h) has a maximum recoverable oil percentage by volume of 0.035.

    • (6) Canada C is the name for the grade of frozen concentrated orange juice in prepackaged product form that, when reconstituted

      • (a) has the appearance of fresh orange juice;

      • (b) shows no separation or coagulation of material;

      • (c) has a good colour;

      • (d) has a good flavour;

      • (e) is reasonably free from defects;

      • (f) has a Brix content of not less than 9.7;

      • (g) has a Brix/acid ratio minimum of 10.0/1; and

      • (h) has a maximum recoverable oil percentage by volume of 0.040.

    Definitions of Terms
    • (7) For the purposes of this section,

      acid

      acid means the percentage by weight of the total acidity calculated as anhydrous citric acid and determined by titration, in accordance with the method of the Association of Official Analytical Chemists of the United States, entitled “Acidity (Titratable) of Fruit Products”, published in Official Methods of Analysis of the Association of Official Analytical Chemists, (14th ed.), 1984; (acide)

      Brix content

      Brix content means the refractometric sucrose content to which the applicable correction for acid is added, and determined in accordance with the method of the Association of Official Analytical Chemists of the United States, entitled “Solids (Soluble) in Fruits and Fruit Products”, published in Official Methods of Analysis of the Association of Official Analytical Chemists, (14th ed.), 1984; (valeur Brix)

      Brix/acid ratio

      Brix/acid ratio means the ratio of Brix content of the juice to the grams of anhydrous citric acid per 100 grams of the juice; (rapport Brix/acide)

      colour

      colour means that colour of orange juice determined by comparing the colour of the juice with the United States Department of Agriculture Orange Juice Colour Comparator, in which colour standard #1 is the best colour on the scale and colour standard #6 the worst on the scale or by any colorimeters used by the Agency that have equivalent scales of colours and yield values equivalent to those of the United States Department of Agriculture Orange Juice Colour Comparator; (couleur)

      concentrated orange juice for manufacturing

      concentrated orange juice for manufacturing means the product having a Brix content of not less than 20, packed in bulk containers, prepared by concentration of the unfermented juice of clean, sound, mature, sweet oranges of the species Citrus sinensis and containing not more than 10 per cent total soluble solids from the species Citrus reticulata or hybrids of any species of oranges and not more than five per cent total soluble solids from the species Citrus aurantium; (jus d’orange concentré pour transformation)

      defects

      defects means any seeds or portion of seeds, specks, particles of membrane, core, peel or any other distinctive features that adversely affect the appearance or drinking quality of the orange juice; (défauts)

      good colour

      good colour means that colour of orange juice that is not as good as the United States Department of Agriculture colour standard #5 for orange juice but that is not off-colour; (bonne couleur)

      good flavour

      good flavour means the flavour that is characteristic of orange juice extracted from fresh, mature, sweet oranges that may be slightly affected by processing, packaging or storage conditions; (bonne saveur)

      practically free from defects

      practically free from defects means the presence of defects that do not detract from the appearance or drinking quality of the orange juice; (à peu près exempt de défauts)

      reasonably free from defects

      reasonably free from defects means the presence of defects that do not seriously affect the appearance or the drinking quality of the orange juice; (raisonnablement exempt de défauts)

      reconstituted

      reconstituted with respect to frozen concentrated orange juice, means the form of orange juice that results when frozen concentrated orange juice is thoroughly mixed with the amount of water prescribed on the label of the container; (reconstitué)

      recoverable oil

      recoverable oil means the volume of oil that may be recovered from the reconstituted juice by the method of the Association of Official Analytical Chemists of the United States, entitled “Oil (Recoverable) in Fruits and Fruit Products” published in Official Methods of Analysis of the Association of Official Analytical Chemists, (14th ed.), 1984; (huile recouvrable)

      separation

      separation means the separation of orange juice whereby lighter suspended material rises upward and heavier suspended material sinks downward leaving between the two materials a clear or transparent liquid; (séparation)

      very good colour

      very good colour means that colour of orange juice which is equal to or better than the United States Department of Agriculture colour standard #5 for orange juice; (très bonne couleur)

      very good flavour

      very good flavour means the flavour that is fine, distinct and characteristic of orange juice that is extracted from fresh, mature, sweet oranges. (très bonne saveur)

    • SOR/88-8, s. 2;
    • SOR/95-548, s. 2;
    • SOR/2000-184, s. 27;
    • SOR/2003-6, s. 65(F);
    • SOR/2011-205, s. 33.

Frozen Peaches (Halved, Sliced, Diced or Quartered)

    • 28 (1) In this section,

      diced

      diced frozen peaches are peeled and pitted peaches cut into approximate cubes; (en dés)

      frozen peaches

      frozen peaches means peaches packed and frozen as halved, sliced, diced or quartered; (pêches congelées)

      halves

      halves or halved frozen peaches are peeled and pitted peaches cut approximately in half along the suture from stem to apex; (en moitiés)

      quarters

      quarters or quartered frozen peaches are halved peaches cut into two approximately equal parts; (en quartiers)

      slices

      slices or sliced frozen peaches are peeled and pitted peaches cut in sectors smaller than quarters; (en tranches)

      unit

      unit means an individual half, a slice, a quarter or a cube in frozen peaches. (spécimen)

    • (2) Canada A is the name for the grade of frozen peaches that possess similar varietal characteristics; that possess a good flavour typical of well-ripened peaches and practically uniform good colour; with units that are practically uniform in size and in good condition; that are free from pits or portions of pit and are practically free from stems, peel, bruised spots, hail damage, insect or mechanical injury and other defects.

    • (3) Canada B is the name for the grade of frozen peaches that possess similar varietal characteristics; that possess a good flavour typical of well-ripened peaches and a fairly uniform good colour; with units that are fairly uniform in size and in fairly good condition; that are practically free from pits or portions of pit and are fairly free from stems, peel, bruised spots, hail damage, insect or mechanical injury and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 15 ounces of net contents there may be present

      • (a) not more than one square inch of peel in the aggregate,

      • (b) not more than one unit or 10 per cent by count (whichever is greater) showing mechanical damage resulting from trimming the peach in which the unit shows that such occurred over and above that required to halve or quarter the peach, or

      • (c) not more than two units or 20 per cent by count (whichever is greater) showing discoloured bruising, hail damage or insect injury in excess of 1/8 square inch; (passablement exemptes de défauts)

      fairly good condition

      fairly good condition means that the units possess a texture typical of mature, well-ripened peaches; some definite softening and fraying of the cut edges may be present and, with respect to halves or quarters, not more than two units or 20 per cent by count (whichever is greater) are decidedly soft and flattened out while still retaining their normal shape; with respect to sliced peaches, 65 per cent of the slices are well formed and intact with not more than 35 per cent slivers or broken down pieces; with respect to diced peaches, not more than 20 per cent by drained weight of broken down and mushy fruit; (passablement bon état)

      fairly uniform good colour

      fairly uniform good colour means that the units possess a fairly bright colour typical of mature, well-ripened, properly prepared frozen peaches and show only some slight browning due to oxidation or any other cause; and in addition not more than two units or 20 per cent by count (whichever is greater) may show a deeper or lesser colour readily discernible but no unit shall be so immature as to be a distinct greenish colour; (bonne couleur passablement uniforme)

      fairly uniform in size

      fairly uniform in size, with respect to frozen halved or quartered peaches, means that not more than two units or 20 per cent by count (whichever is greater) shall vary more than plus or minus 1/8 inch in diameter; with respect to sliced peaches, 70 per cent, by count of the slices shall be of the same general size and shape of an average slice in the package; frozen diced peaches are exempt in regard to size requirements; (grosseur passablement uniforme)

      free from pits or portions of pit

      free from pits or portions of pit means that if a pit or pit material is present in any one container, no further evidence of pit material shall be present in an additional 100 ounces of net contents; (exemptes de noyaux ou de parties de noyaux)

      good condition

      good condition means that the units possess a tender, fleshy texture typical of mature, well-ripened peaches with clean cut edges and with respect to halves or quarters, not more than one unit or 10 per cent by count (whichever is greater) showing evidence of definite softening or fraying of edges on the inside cup of the peach half or quarter; with respect to sliced peaches, 85 per cent of the slices are well formed and intact with not more than 15 per cent slivers or broken down pieces; with respect to diced peaches, not more than 10 per cent, by drained weight, of broken down and mushy fruit; (bon état)

      good flavour

      good flavour means a good, normal flavour characteristic of well-ripened peaches and free from any objectionable flavours or objectionable odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means that for each 15 ounces of net contents there may be present

      • (a) not more than ½ square inch of peel in aggregate, or

      • (b) not more than one unit or 10 per cent by count (whichever is greater) showing discoloured blemishes, hail damage or insect injury in excess of 1/8 square inch; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the units possess a bright colour typical of mature, well-ripened, properly prepared frozen peaches which are free from any slight brownish colour due to oxidation or other causes; (bonne couleur à peu près uniforme)

      practically uniform in size

      practically uniform in size with respect to halved or quartered frozen peaches means that not more than one unit or 10 per cent by count (whichever is greater) shall vary more than plus or minus 1/8 inch in diameter when measured across the inside centre on the shortest axis; with respect to sliced peaches, 90 per cent by count of the slices shall be of the same general size and shape of an average slice in the package; frozen diced peaches are exempt in regard to size requirements; (grosseur à peu près uniforme)

      similar varietal characteristics

      similar varietal characteristics means peaches that possess the texture and formation of one or more like varieties. (caractéristiques variétales analogues)

    • SOR/89-242, ss. 2, 3.

Frozen Peas

    • 29 (1) Canada A is the name for the grade of frozen peas that possess similar varietal characteristics; that possess a good flavour; that possess a practically uniform good colour; that are tender and are practically free from loose skins, splits, broken peas, spotted or otherwise discoloured peas, harmless extraneous vegetable matter and other defects.

    • (2) Canada B is the name for the grade of frozen peas that possess similar varietal characteristics; that possess a fairly good flavour; that possess a fairly uniform good colour; that are fairly tender and are fairly free from skins, splits, broken peas, spotted or otherwise discoloured peas, harmless extraneous vegetable matter and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that there may be present

      • (a) in approximately 50 ounces of net contents not more than one piece or pieces of vegetable material common to the pea plant having an aggregate area of ¼ square inch; or not more than one thistle bud or other spherical piece of vegetable matter from other plants; and not more than one cylindrical piece or pieces of vegetable material from other plants not exceeding ½ inch in length in the aggregate,

      • (b) not more than a combined total of 10 per cent, by count, of broken peas, split peas or loose skins, or

      • (c) not more than three-quarters of one per cent, by count, of spotted or otherwise discoloured peas; (passablement exempts de défauts)

      fairly good flavour

      fairly good flavour means that although the peas may be lacking in good flavour, they are characteristic of the maturity and are free from objectionable flavours and objectionable odours of any kind; (saveur passablement bonne)

      fairly tender

      fairly tender, as determined in the cooked product, means that the frozen peas after cooking, are fairly tender or not more than slightly mealy upon eating; and when determined on the basis of the brine flotation test, fairly tender means that the peas are in such a stage of maturity that not more than 12 per cent by count of the peas (skins removed) may sink in a solution containing 15 per cent by weight of salt; (passablement tendres)

      fairly uniform good colour

      fairly uniform good colour means that the frozen peas possess a fairly bright and fairly uniform, green colour typical for the variety; that any peas which vary markedly from such typical green colour do not materially affect the overall colour appearance, and that not more than one per cent by count of the peas may be “blond”, or cream coloured or seriously detract from the overall colour appearance of the product; (bonne couleur passablement uniforme)

      good flavour

      good flavour means that the product, after cooking, has a good characteristic flavour and odour of young tender peas and is free from objectionable flavours or objectionable odours of any kind; (bonne saveur)

      practically free from defects

      practically free from defects means that there may be present

      • (a) in approximately 100 ounces of net contents not more than one piece or pieces of vegetable material common to the pea plant having an aggregate area of ¼ square inch; or not more than one thistle bud or other spherical piece of vegetable matter from other plants; and not more than one cylindrical piece or pieces of vegetable material from other plants not exceeding ½ inch in length in the aggregate,

      • (b) not more than a combined total of seven per cent, by count, of broken peas, split peas or loose skins, or

      • (c) not more than one-half of one per cent by count of spotted or otherwise discoloured peas; (à peu près exempts de défauts)

      practically uniform good colour

      practically uniform good colour means that the frozen peas possess a bright, practically uniform, good green colour that is typical for the variety; that any peas which may noticeably vary from such typical green colour do not more than slightly affect the overall colour appearance, and that not more than 0.5 per cent by count of the peas may be “blond” or cream coloured or seriously detract from the overall colour appearance of the product; (bonne couleur à peu près uniforme)

      similar varietal characteristics

      similar varietal characteristics means that the peas possess the colour and shape of one or more like varieties; (caractéristiques variétales analogues)

      tender

      tender as determined in the cooked product, means that the frozen peas after cooking are very tender upon eating; and when determined on the basis of the brine flotation test, tender means that the peas are in such a stage of maturity that not more than 10 per cent by count of the peas (skins removed) may sink in a solution containing 13 per cent by weight of salt. (tendres)

    • (4) For the purposes of classifying defects in this section,

      broken pea

      broken pea means one that, while having little or none of its interior substance separated from it, is crushed or broken from the natural shape but does not include skins and cracked peas which do not materially affect the shape of the pea; (pois brisé)

      loose skin

      loose skin means a whole detached pea skin or portions of detached pea skin aggregating the approximate equivalent of an average size whole pea skin; (peau lâche)

      split pea

      split pea means one from which a cotyledon or a large portion thereof has become detached or two whole detached cotyledons or pieces of detached cotyledons aggregating the size of an average pea and which can be counted as one; (pois fendu)

      spotted pea

      spotted pea means one that has discoloured markings on its surface distinctly setting it apart from other peas in the container. (pois tacheté)

    • (5) For the purposes of evaluating tenderness in frozen peas on the basis of brine flotation test, the following procedure shall be used:

      • (a) brine solutions are based on the percentage by weight of pure salt (NaCl) in solution at 20 degrees Celsius;

      • (b) brine solutions are standardized to the proper specific gravity equivalent to the specified “per cent of salt in solution” by using a salometer spindle accurately calibrated at 20 degrees Celsius;

      • (c) glass beaker or similar receptacle is filled with the brine solution to a depth of approximately two inches;

      • (d) brine solution and the sample for testing must be at the same temperature and should closely approximate 20 degrees Celsius;

      • (e) after carefully removing the skins from the peas, place the peas in the solution;

      • (f) pieces of peas and loose skins should not be used in making the brine flotation test;

      • (g) only peas that sink to the bottom of the receptacle within 10 seconds after immersion are counted as “peas that sink”; and

      • (h) if cotyledons divide, use both cotyledons in the test and consider the two separated cotyledons as one pea and if an odd cotyledon sinks, consider it as one pea.

    • SOR/89-242, ss. 2, 3.

Frozen Peas and Carrots (Diced, Sliced or Whole)

    • 30 (1) In this section,

      frozen carrots and peas

      frozen carrots and peas shall be the product consisting of not less than 52 per cent and not more than 75 per cent of the diced, sliced or whole carrots, by weight, and not less than 25 per cent and not more than 48 per cent of peas, by weight; (carottes et pois congelés)

      frozen peas and carrots

      frozen peas and carrots shall be the product consisting of not less than 52 per cent and not more than 75 per cent of peas, by weight, and not less than 25 per cent and not more than 48 per cent of diced, sliced or whole carrots, by weight. (pois et carottes congelés)

    • (2) The grades for frozen peas and carrots or frozen carrots and peas, the grade names therefor and the standards thereof, shall be Canada A and Canada B, graded on the basis of the frozen peas and frozen diced, sliced or whole carrots for which grades are established in this Table.

    • SOR/89-242, ss. 2, 3.

Frozen French Fried Potatoes (Straight Cut or Regular Cut, Shoestring or Julienne, Crinkle Cut, Crinkle Cut Shoestring or Crinkle Cut Julienne)

    • 31 (1) For the purposes of this section, Frozen French Fried Potatoes are the product prepared from mature, sound, white potatoes that

      • (a) have been cleaned, peeled, sorted, trimmed, washed and cut into strips;

      • (b) have been blanched and processed in a suitable fat or oil;

      • (c) have been frozen in accordance with good commercial practice; and

      • (d) are stored at temperatures necessary for the preservation of the product.

    • (2) Canada A is the grade name for the grade of Frozen French Fried Potatoes Straight Cut or Regular Cut, Shoestring or Julienne, Crinkle Cut or Crinkle Cut Shoestring or Crinkle Cut Julienne that are practically free from defects, practically uniform in size and shape, possess a practically uniform colour and, when prepared according to label instructions, possess a good texture and a good characteristic flavour and aroma.

    • (3) Canada B is the grade name for the grade of Frozen French Fried Potatoes Straight Cut or Regular Cut, Shoestring or Julienne, Crinkle Cut or Crinkle Cut Shoestring or Crinkle Cut Julienne that are fairly free from defects, fairly uniform in size and shape, possess a fairly uniform colour and, when prepared according to label instructions, possess a fairly good texture and a fairly good characteristic flavour and aroma.

    • (4) For the purpose of this section,

      • (a) freedom from defects and uniformity in size and shape shall be evaluated while the product is in the frozen state;

      • (b) colour shall be evaluated initially while the product is in a frozen state and confirmed after it has been prepared according to label instructions; and

      • (c) texture, flavour and aroma shall be evaluated after the product has been prepared according to label instructions.

    • (5) The factors referred to in subsection (4) shall be evaluated in the order set out in that subsection.

    • (6) Where, in respect of one of the factors referred to in subsection (4), the unit does not meet the applicable requirement set out in subsection (2) or (3), the unit shall be determined to be defective.

    Definitions of Terms
    • (7) For the purposes of this section,

      Crinkle Cut

      Crinkle Cut means cut into strips with corrugated surfaces, and generally having cross-sectional dimensions not less than 7 mm by 7 mm and not more than 13 mm by 13 mm; (coupe ondulée)

      Crinkle Cut Shoestring

      Crinkle Cut Shoestring or Crinkle Cut Julienne means cut into strips with corrugated surfaces and generally having cross-sectional dimensions less than 7 mm by 7 mm; (paille en coupe ondulée or julienne en coupe ondulée)

      fairly free from defects

      fairly free from defects means that in 1 kg of net contents of the product there may be present

      • (a) not more than seven serious defects,

      • (b) not more than a total of 21 serious and major defects, and

      • (c) not more than a total of 60 serious, major and minor defects; (passablement exemptes de défauts)

      fairly good characteristic flavour and aroma

      fairly good characteristic flavour and aroma means that the product possesses a flavour and aroma that may be slightly scorched or caramelized but does not detract from the edibility of the product and is not off-flavour or off-odour; (saveur et arôme caractéristiques passablement bons)

      fairly good texture

      fairly good texture means that while the product is still hot

      • (a) the external surfaces of the units may be slightly hard or slightly tough, with not more than a moderate separation from the inner portion and the units shall be fairly free of excess oil, and

      • (b) not more than 10 per cent, by weight, of the units are soggy; (texture passablement bonne)

      fairly uniform in colour

      fairly uniform in colour means that the colour shall be fairly even, may be slightly dull and shall range from a very light cream colour (USDA Color Standard “0” for Frozen French Fried Potatoes) to a brown colour (USDA Color Standard “4” for Frozen French Fried Potatoes) and that not more than 10 per cent by weight of the units may distinctly stand apart from the general colour; (couleur passablement uniforme)

      fairly uniform in size and shape

      fairly uniform in size and shape means that not more than 12 per cent, by weight, of the units are small pieces and slivers; (grosseur et forme passablement similaires)

      good characteristic flavour and aroma

      good characteristic flavour and aroma means that the product possesses flavour and aroma typical of properly prepared Frozen French Fried Potatoes and is free from rancidity, bitterness, a scorched or caramelized flavour, or other off-flavour or off-odour; (bonne saveur et arôme caractéristiques)

      good texture

      good texture means that while the product is still hot

      • (a) the external surfaces of the units are moderately crisp, show no noticeable separation from the inner portion and are almost free of excess oil, and

      • (b) not more than three per cent, by weight, of the units are soggy; (bonne texture)

      major defect

      major defect means a unit affected by disease, dark or intense discolouration, or dark peel which in the aggregate covers an area of 40 to 125 mm2; (défaut majeur)

      minor defect

      minor defect means a unit

      • (a) affected by disease, dark or intense discolouration, or dark peel, which in the aggregate covers an area of 8 to 40 mm2, or

      • (b) having a pale brown peel or light discolouration equivalent to an area equal or greater than 8 mm2; (défaut mineur)

      practically free from defects

      practically free from defects means that in 1 kg of net contents there may be present

      • (a) in the case of Frozen French Fried Potatoes Straight Cut or Regular Cut or Crinkle Cut,

        • (i) not more than four serious defects,

        • (ii) not more than a total of 12 serious and major defects, and

        • (iii) not more than a total of 36 serious, major and minor defects,

      • (b) in the case of Frozen French Fried Potatoes Shoestring, or Julienne or Crinkle Cut Shoestring or Crinkle Cut Julienne,

        • (i) not more than four serious defects,

        • (ii) not more than a total of 16 serious and major defects, and

        • (iii) not more than a total of 45 serious, major and minor defects; (à peu près exemptes de défauts)

      practically uniform colour

      practically uniform colour means that the colour shall be practically even, bright and typical of properly prepared Frozen French Fried Potatoes and shall range from a very light cream colour (USDA Color Standard “0” for Frozen French Fried Potatoes) to a deep golden colour (USDA Color Standard “3” for Frozen French Fried Potatoes) and that not more than five per cent by weight of the units may distinctly stand apart from the general colour; (couleur à peu près uniforme)

      practically uniform in size and shape

      practically uniform in size and shape means that

      • (a) not more than six per cent, by weight, of the units are small pieces and slivers, and

      • (b) 90 per cent, by weight, of the units are not less than 37 mm in length; (grosseur et forme à peu près similaires)

      serious defect

      serious defect means a unit affected by disease, dark or intense discolouration, or dark peel which in the aggregate covers an area greater than 125 mm2; (défaut grave)

      Shoestring

      Shoestring or Julienne means cut into strips, with smooth surfaces, and generally having cross-sectional dimensions less than 7 mm by 7 mm; (paille or julienne)

      sliver

      sliver means a very thin unit, generally an edge piece, that has substantially smaller average cross-sectional dimensions than the predominant size of the units and that has less than one third of the weight of an average unit of the same length; (éclat)

      small piece

      small piece means a unit less than 25 mm in length; (petit morceau)

      soggy

      soggy means that the unit is limp, doughy or waterlogged or any combination thereof, and lacks body or character; (flasque)

      Straight Cut

      Straight Cut or Regular Cut means cut into strips with smooth surfaces and generally having cross-sectional dimensions not less than 7 mm by 7 mm and not more than 13 mm by 13 mm; (coupe droite or coupe régulière)

      unit

      unit means one of the pieces comprising the product. (spécimen)

    • SOR/89-242, ss. 2, 3;
    • SOR/89-274, s. 1;
    • SOR/95-548, s. 2.

Frozen Squash (Cooked)

    • 32 (1) Frozen cooked squash is the product prepared from clean, sound, ripe sweet varieties of common field squash by thorough washing, cutting, steaming and reducing to a pulp through a fine mesh sieve and is frozen and stored at temperatures necessary for the preservation of the product.

    • (2) Canada A is the name for the grade of frozen cooked squash that possesses a good flavour typical of well-matured fresh squash; that possesses a practically uniform good colour; that possesses a smooth fine finish and a heavy thick consistency; and that is practically free from particles of seed, rind, fibre and other defects.

    • (3) Canada B is the name for the grade of frozen cooked squash that possesses a good flavour typical of well-matured fresh squash; that possesses a fairly uniform good colour; that possesses a fairly smooth finish and a reasonably thick consistency; and that is fairly free from particles of seed, rind, fibre and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that while particles of rind, fibre and seeds may be present, such shall not appear in sufficient quantity or numbers to seriously affect the appearance or edibility of the product; (passablement exemptes de défauts)

      fairly smooth finish

      fairly smooth finish means that the product possesses a fairly smooth finish that may be somewhat grainy but not coarse; (fini passablement doux)

      fairly uniform good colour

      fairly uniform good colour means that the frozen product is fairly bright and possesses a fairly uniform colour typical of reasonably well-matured fresh squash; (bonne couleur passablement uniforme)

      good flavour

      good flavour means that the product, after heating, has a good normal characteristic flavour and odour of ripe squash and is free from objectionable flavours and objectionable odours of any kind; (bonne saveur)

      heavy thick consistency

      heavy thick consistency means that the product is thick and heavy and from it there is no more than a slight separation of free liquid; (consistance lourde et épaisse)

      practically free from defects

      practically free from defects means that while traces of minute particles of rind, fibre or seed may be present, such shall not be noticeable in a general survey and that defects present do not in any way detract from the appearance or edibility of the product; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the frozen product is uniformly bright and possesses a colour typical of well-matured fresh squash; (bonne couleur à peu près uniforme)

      reasonably thick consistency

      reasonably thick consistency means that the product is reasonably heavy and from it there is not an excessive amount of free liquid; (consistance raisonnablement épaisse)

      smooth fine finish

      smooth fine finish means that the product is smooth and fine grained. (fini fin et doux)

    • SOR/89-242, ss. 2, 3.

Frozen Uncooked Squash (Diced or Cubed)

    • 33 (1) Frozen uncooked squash is the product prepared from clean, sound common field squash that has been properly prepared and cut into approximate cubes not over ½ inch in measurement, is blanched and is frozen and stored at temperatures necessary for the preservation of the product.

    • (2) Canada A is the name for the grade of frozen uncooked squash that possesses a good flavour and odour; that possesses a practically uniform good colour; that possesses a good character; that is of a tender texture and is practically free from skin, blemishes and other defects.

    • (3) Canada B is the name for the grade of frozen uncooked squash that possesses a good flavour and odour; that possesses a fairly uniform good colour; that possesses a fairly good character; that is of a reasonably tender texture and is fairly free from skin, blemishes and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the aggregate weight of all defective units does not exceed 10 per cent of the total weight of all the units; (passablement exemptes de défauts)

      fairly good character

      fairly good character means that the cubes are fairly clean cut not exceeding ½ inch in measurement and with not more than 10 per cent by weight of chips, splinters or irregularly shaped units; (caractère passablement bon)

      fairly uniform good colour

      fairly uniform good colour means that the product is fairly bright and possesses a colour fairly typical of fresh squash; (bonne couleur passablement uniforme)

      good character

      good character means that the cubes are clean cut not exceeding ½ inch in measurement and with not more than five per cent, by weight of chips, splinters or irregularly shaped units; (bon caractère)

      good flavour and odour

      good flavour and odour means that the product, after cooking, has a good normal flavour and odour of fresh squash and is free from objectionable flavours and objectionable odours of any kind; (bonne saveur et bonne odeur)

      practically free from defects

      practically free from defects means that the aggregate weight of all defective units does not exceed five per cent of the total weight of all the units; (à peu près exemptes de défauts)

      practically uniform good colour

      practically uniform good colour means that the product is uniformly bright and possesses a colour typical of fresh squash; (bonne couleur à peu près uniforme)

      reasonably tender

      reasonably tender means a texture that may be quite firm but not hard or overly soft; (raisonnablement tendres)

      tender

      tender means that the product has a tender texture that may be slightly firm but not hard or soft. (tendres)

    • (5) For the purposes of classifying defects in subsection (4),

      defective units

      defective units are cubes showing any skin, blemishes or discoloured areas that materially affect the appearance and edibility of the product; (spécimens défectueux)

      unit

      unit means an individual cube in frozen uncooked squash. (spécimen)

    • SOR/89-242, ss. 2, 3.

Frozen Rhubarb (Cut)

    • 34 (1) Canada A is the name for the grade of frozen rhubarb that possesses similar varietal characteristics; that possesses a good flavour and odour; that possesses a good colour and has a good texture; units or pieces that are practically uniform in size and are practically free from root ends, leaf ends, ragged irregular units, blemishes and other defects.

    • (2) Canada B is the name for the grade of frozen rhubarb that possesses similar varietal characteristics; that possesses a good flavour and odour; that possesses a fairly good colour and has a fairly good texture; units or pieces that are reasonably uniform in size and are fairly free from root ends, leaf ends, ragged irregular units, blemishes and other defects.

    Definitions of Terms
    • (3) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that the frozen rhubarb possesses not more than a total of 20 per cent by count of stem or root ends that are not properly trimmed or are damaged to the extent that the appearance and edibility is seriously affected; (passablement exempte de défauts)

      fairly good colour

      fairly good colour means that the product has a fairly bright appearance and a colour characteristic of the type or variety which may be slightly dull or greyish but is not an off-colour; (couleur passablement bonne)

      fairly good texture

      fairly good texture means that the frozen rhubarb possesses a tender texture with not more than 20 per cent by count of pieces that are tough, pithy or stringy differing distinctly in tenderness from the general texture of the product; (texture passablement bonne)

      good colour

      good colour means that the product has a bright appearance and a colour that is characteristic of the type or variety; (bonne couleur)

      good flavour and odour

      good flavour and odour means that the product has a good, normal characteristic flavour of fresh rhubarb and is free from objectionable flavours and objectionable odours of any kind; (bonne saveur et bonne odeur)

      good texture

      good texture means that the frozen rhubarb possesses a tender texture with not more than 10 per cent by count of the units that are pithy, spongy or stringy differing noticeably in tenderness from the general texture of the product; (bonne texture)

      practically free from defects

      practically free from defects means that the frozen rhubarb possesses not more than a total of 10 per cent by count of root or stem ends that are not properly trimmed or units that are damaged in any way; (à peu près exempte de défauts)

      practically uniform size

      practically uniform size means that the units are cleanly cut, not more than 1½ inches and not less than ½ inch in length and with 90 per cent of the units not varying in length by more than ½ inch; (grosseur à peu près uniforme)

      reasonably uniform in size

      reasonably uniform in size means that the units are cleanly cut, not more than 1½ inches and not less than ½ inch in length and with 80 per cent of the units not varying in length by more than ½ inch; (grosseur raisonnablement uniforme)

      similar varietal characteristics

      similar varietal characteristics means that the rhubarb is of one type, either the crimson type that is predominately reddish pink in colour or the green type that is predominately green in colour. (caractéristiques variétales analogues)

    • SOR/89-242, ss. 2, 3.

Frozen Spinach (Whole Leaf, Cut or Chopped)

    • 35 (1) In this section,

      chopped

      chopped spinach is the style of frozen spinach that consists of the leaf and adjoining portion of the stem that has been chopped into small pieces less than ¾ inch in the longest dimension; (hachés)

      cut leaf

      cut leaf spinach is the style of frozen spinach that consists of the leaf and adjoining portion of the stem that has been cut into pieces ¾ inch or more in the longest dimension; (en feuilles coupées)

      whole leaf

      whole leaf spinach is the style of frozen spinach that consists substantially of the leaf and adjoining portion of the stem. (à feuilles entières)

    • (2) Canada A is the name for the grade of frozen spinach that possesses a good flavour and odour typical of fresh spinach; that possesses a uniform typical green colour and has good character; that is free from any grit, sand or silt and is practically free from any harmless extraneous leafy matter, seedy heads, root stubs, blemished or wilted leaves and other defects.

    • (3) Canada B is the name for the grade of frozen spinach that possesses a good flavour and odour; that possesses a fairly good colour and has fairly good character; that contains not more than a trace of grit, sand or silt and is fairly free from any harmless extraneous leafy matter, seedy heads, root stubs, blemished or wilted leaves and other defects.

    Definitions of Terms
    • (4) For the purposes of this section,

      fairly free from defects

      fairly free from defects means that for each 12 ounces of net contents, there may be present

      • (a) not more than two root stubs or root crowns,

      • (b) not more than four seedy heads,

      • (c) not more than five blemished or wilted leaves, or

      • (d) grass or weeds aggregating not more than eight inches in length of which none may be more than ½ inch in width measured at the widest point transversely to the long axis; (passablement exempts de défauts)

      fairly good character

      fairly good character means that the spinach is mostly tender and may possess a few coarse or tough leaves and stems or portions thereof and that the appearance of the product is not seriously affected by shredded, torn or ragged leaves and stems; (caractère passablement bon)

      fairly good colour

      fairly good colour means that the frozen spinach possesses a fairly uniform characteristic green colour which may be somewhat dull and variable in colour but not to the extent that the appearance of the frozen product is seriously affected; (couleur passablement bonne)

      good character

      good character means that the spinach is tender and free from any coarse or tough leaves and stems or portions thereof and is practically free from any ragged and torn leaves and stems that materially affect the appearance of the product; (bon caractère)

      good flavour and odour

      good flavour and odour means that the product, after cooking, has a good characteristic, normal flavour and odour and is free from objectionable flavours and objectionable odours of any kind; (bonne saveur et bonne odeur)

      practically free from defects

      practically free from defects means that for each 12 ounces of net contents, there may be present

      • (a) not more than one root stub or root crown,

      • (b) not more than two seedy heads,

      • (c) not more than three blemished or wilted leaves, or

      • (d) grass or weeds aggregating not more than four inches in length of which none may be more than ½ inch in width measured at the widest point transversely to the long axis; (à peu près exempts de défauts)

      trace of grit, sand or silt

      trace of grit, sand or silt means an amount that is noticeable but does not seriously affect the appearance or the eating quality of the product; (trace de terre, sable ou gravier)

      uniform colour

      uniform colour means that the frozen spinach possesses a good, bright, uniform characteristic green colour typical of young spinach. (couleur uniforme)

    • SOR/89-242, ss. 2, 3.
  • 36 and 37 [Repealed, SOR/93-330, s. 14]

TABLE III[Repealed, SOR/93-330, s. 15]

SCHEDULE II(Sections 6, 6.1, 7, 26, 31, 52 and 56)Standards of Identity for Specified Fruit and Vegetable Products

  • 1 In this Schedule,

    acid ingredient

    acid ingredient means

    • (a) citric, malic or tartaric acid,

    • (b) lemon or lime juice, or

    • (c) vinegar; (ingrédient acide)

    glucose

    glucose means

    sweetening agent

    sweetening agent means a sweetener as defined in Division 18 of the Food and Drug Regulations; (agent édulcorant)

    sweetening ingredient

    sweetening ingredient means sugar, invert sugar, honey, glucose, dextrose or any combination thereof in dry or liquid form. (ingrédient édulcorant)

Jams

    • 2 (1) (Naming the Fruit) Jam

      • (a) shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient;

      • (b) shall contain not less than

        • (i) 45 per cent of the named fruit, and

        • (ii) 66 per cent water soluble solids as estimated by a refractometer; and

      • (c) may contain

        • (i) such amount of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit,

        • (ii) an antifoaming agent, and

        • (iii) a preservative;

      • (d) shall not contain apple or rhubarb; and

      • (e) shall not contain fruit pulp preserved in sulphur dioxide.

    • (2) (Naming the Fruit) Jam with Pectin

      • (a) shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient;

      • (b) shall contain

        • (i) not less than 27 per cent of the named fruit,

        • (ii) not less than 66 per cent water soluble solids as estimated by a refractometer, and

        • (iii) pectin or a pectinous preparation;

      • (c) may contain

        • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

        • (ii) an antifoaming agent,

        • (iii) food colour, and

        • (iv) a preservative; and

      • (d) shall not contain apple or rhubarb.

    • (3) Apple (or Rhubarb) and (Naming the Fruit) Jam

      • (a) shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient;

      • (b) shall contain not less than

        • (i) 12.5 per cent of the named fruit, except that where the fruit named is strawberry, the jam shall contain not less than 15 per cent strawberries,

        • (ii) 20 per cent apple or rhubarb pulp, and

        • (iii) 66 per cent water soluble solids as estimated by a refractometer; and

      • (c) may contain

        • (i) pectin or a pectinous preparation,

        • (ii) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

        • (iii) an antifoaming agent,

        • (iv) food colour, and

        • (v) a preservative.

    • SOR/85-729, s. 2.

Jellies

    • 3 (1) (Naming the Fruit) Jelly

      • (a) shall be the product made by boiling fruit juice or concentrated fruit juice that is free from seeds and pulp with water and a sweetening ingredient until it acquires a gelatinous consistency;

      • (b) shall contain not less than 62 per cent of water soluble solids as estimated by a refractometer; and

      • (c) may contain

        • (i) such amount of added pectin, pectinous preparation, or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit,

        • (ii) an antifoaming agent, and

        • (iii) a preservative; and

      • (d) shall not contain fruit juice or concentrated fruit juice preserved in sulphur dioxide.

    • (2) (Naming the Fruit) Jelly with Pectin

      • (a) shall be the product made by boiling fruit juice or concentrated fruit juice that is free from seeds and pulp with water and a sweetening ingredient until it acquires a gelatinous consistency;

      • (b) shall contain

        • (i) not less than 32 per cent of the juice of the named fruit,

        • (ii) not less than 62 per cent of the water soluble solids as estimated by a refractometer, and

        • (iii) pectin or a pectinous preparation; and

      • (c) may contain

        • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

        • (ii) the juice of another fruit,

        • (iii) a gelling agent,

        • (iv) an antifoaming agent,

        • (v) food colour, and

        • (vi) a preservative.

    • (3) The standards for jelly set out in this section do not apply to Mint Jelly, Jellied Mint, Cranberry Jelly or Jellied Cranberries.

Citrus Marmalade

    • 4 (1) (Naming the Citrus Fruit) Marmalade

      • (a) shall be the product made by boiling any combination of the peel, pulp or juice of the named citrus fruit or fruits with water and a sweetening ingredient until it acquires a gelatinous consistency;

      • (b) shall contain not less than 65 per cent water soluble solids as estimated by a refractometer; and

      • (c) may contain

        • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit or fruits,

        • (ii) an antifoaming agent, and

        • (iii) a preservative.

    • (2) (Naming the Citrus Fruit) Marmalade with Pectin

      • (a) shall be the product made by boiling any combination of the peel, pulp or juice of the named citrus fruit or fruits with water and a sweetening ingredient until it acquires a gelatinous consistency;

      • (b) shall contain

        • (i) not less than 27 per cent of any combination of peel, pulp or juice of the named citrus fruit or fruits,

        • (ii) not less than 65 per cent of water soluble solids as estimated by a refractometer, and

        • (iii) pectin or a pectinous preparation; and

      • (c) may contain

        • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit or fruits,

        • (ii) an antifoaming agent, and

        • (iii) a preservative.

  • 5 [Repealed, SOR/2003-6, s. 66]

Preserves (Conserves)

  • 6 (Naming the Fruit) Preserve or Conserve shall be the product made by processing fruit other than apple or rhubarb with water and sugar, invert sugar or dextrose, in dry or liquid form, and shall contain not less than

    • (a) 45 parts by weight of the named fruit to each 55 parts by weight of sugar, invert sugar or dextrose; and

    • (b) 60 per cent water soluble solids as estimated by a refractometer.

  • 7 [Repealed, SOR/93-330, s. 16]

  • 8 [Repealed, SOR/2003-6, s. 67]

Cranberry Jelly, Jellied Cranberries

  • 9 Cranberry Jelly or Jellied Cranberries

    • (a) shall be the product made by boiling the juice and pulp of cranberries with water and a sweetening ingredient until it acquires a gelatinous consistency;

    • (b) shall contain not less than 40 per cent of water soluble solids as estimated by a refractometer; and

    • (c) may contain

      • (i) food colour, and

      • (ii) a preservative.

Cranberries, Cranberry Sauce

  • 10 Cranberries or Cranberry Sauce

    • (a) shall be the product made by heat processing cranberries with water and a sweetening ingredient to a suitable consistency;

    • (b) shall contain not less than 40 per cent water soluble solids as estimated by a refractometer; and

    • (c) may contain

      • (i) food colour, and

      • (ii) a preservative.

Canned Fruits

  • 11 Canned fruits, including pineapple and citrus fruit sections,

    • (a) shall be the product prepared by heat processing properly prepared fresh fruit;

    • (b) shall be packed in a packing media of

      • (i) water,

      • (ii) fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate, or

      • (iii) a syrup consisting of water, fruit juice, fruit juices, fruit juice from concentrate, fruit juices from concentrate, in combination with sugar, invert sugar, dextrose or glucose in dry or liquid form, or any combination thereof;

    • (c) shall be packed in hermetically sealed containers; and

    • (d) may contain, in the case of a particular fruit, any other substance the addition of which to that fruit is authorized by these Regulations.

Frozen Fruits

  • 12 Frozen Fruits

    • (a) shall be the product obtained by freezing properly prepared fresh fruit;

    • (b) shall be packed

      • (i) without the addition of a sweetening agent, or

      • (ii) with a sweetening agent consisting of sugar, invert sugar, dextrose or glucose in dry or liquid form or any combination thereof added directly to the product or added as a syrup in combination with water, fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate; and

    • (c) may contain, in the case of a particular fruit, any other substance the addition of which to that fruit is authorized by these Regulations.

Fruit Juices

    • 13 (1) Fruit juice shall be the unfermented liquid expressed from sound, clean, ripe fresh fruit, with or without the addition of sugar, invert sugar or dextrose, in dry form only, and shall be named to correspond to the fruit or fruits from which it is obtained.

    • (2) Notwithstanding subsection (1), apple juice and apple juice concentrate shall be packed without sugar, invert sugar or dextrose.

Grape Juice

    • 14 (1) Grape Juice

      • (a) shall be the unfermented liquid expressed from sound, clean, ripe grapes;

      • (b) shall be prepared without the addition of a sweetening ingredient;

      • (c) shall be prepared without any concentration or dilution;

      • (d) shall contain

        • (i) in the case of white grape juice, not less than 14 per cent of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity, or

        • (ii) in the case of grape juice other than white grape juice, not less than 15 per cent of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity;

      • (e) shall have the characteristic colour, aroma and flavour of juice from the variety or varieties of grapes from which it was obtained;

      • (f) may be prepared by blending juice from vinifera type grapes with juice from labrusca type grapes;

      • (g) may contain a residue of up to 10 mg of sulphur dioxide per kg of grape juice where the grape juice contains juice obtained from vinifera type grapes;

      • (h) may contain up to 70 mg of sulphur dioxide per kg of grape juice to prevent discolouration where the grape juice is a white grape juice and is so identified;

        • (i) may be turbid or clear;

      • (j) may, where labelled “sparkling” or “carbonated”, be prepared with the addition of carbon dioxide under pressure;

      • (k) may be prepared with the addition of ascorbic acid in order to increase the Vitamin C content; and

        • (l) shall, where labelled “Vitaminized” or “Vitamin C Added”, contain not less than 18 mg of biologically active ascorbic acid per 100 ml of grape juice, determined by the Roe and Kuether modified method at any time within 12 months from the date of packing.

    • (2) For the purposes of this section and section 15,

      labrusca type grapes

      labrusca type grapes means grapes of the Vitis labrusca species and includes the varieties “Concord” and “Niagara”; (raisins de type labrusca)

      vinifera type grapes

      vinifera type grapes means grapes of the Vitis vinifera species and includes grapes known as the French Hybrid varieties. (raisins de type vinifera) .

    • SOR/85-586, s. 1

Concentrated Grape Juice, Grape Juice Concentrate

  • 15 Concentrated Grape Juice or Grape Juice Concentrate

    • (a) shall be the unfermented product prepared by the concentration of the liquid obtained from sound, clean, ripe grapes;

    • (b) shall be prepared without the addition of a sweetening ingredient;

    • (c) shall be concentrated to contain not less than 30 per cent by weight of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity;

    • (d) shall be substantially free from crystals of salts of tartaric acid;

    • (e) may contain a residue of up to 10 mg of sulphur dioxide per kg of concentrated grape juice where the grape juice contains juice obtained from vinifera type grapes;

    • (f) may contain up to 20 mg of sulphur dioxide per kg of concentrated grape juice to prevent discolouration where the grape juice is a white grape juice and is so identified;

    • (g) may be turbid or clear;

    • (h) may be prepared with the addition of natural volatile grape juice components of the same type of grapes from which it was obtained, where they have been removed during the process of concentration;

    • (i) may be prepared by blending juice or concentrated juice from vinifera type grapes with juice or concentrated juice from labrusca type grapes;

    • (j) may be prepared with the addition of ascorbic acid in order to increase the Vitamin C content; and

    • (k) shall, where labelled “Vitaminized” or “Vitamin C Added”, contain not less than 18 mg of biologically active ascorbic acid per 100 ml of grape juice, determined by the Roe and Kuether modified method at any time within 12 months from the date of packing.

Grape Juice from Concentrate

  • 16 Grape Juice From Concentrate

    • (a) shall be the product prepared by the addition of water to concentrated grape juice or grape juice concentrate, or by the addition of concentrated grape juice or grape juice concentrate to grape juice;

    • (b) shall be prepared without the addition of a sweetening ingredient;

    • (c) shall contain

      • (i) in the case of white grape juice from concentrate, not less than 15 per cent of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity, or

      • (ii) in the case of grape juice from concentrate, other than white grape juice from concentrate, not less than 16 per cent of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity;

    • (d) shall have the characteristic colour, aroma and flavour of juice from the variety or varieties of grapes from which it was made;

    • (e) may contain a residue of up to 10 mg of sulphur dioxide per kg of grape juice where the grape juice contains juice obtained from vinifera type grapes;

    • (f) may contain up to 70 mg of sulphur dioxide per kg of grape juice to prevent discolouration where the grape juice is a white grape juice and the grape juice is so identified;

    • (g) may be turbid or clear;

    • (h) may, where labelled “sparkling” or “carbonated”, be prepared with the addition of carbon dioxide under pressure;

    • (i) may be prepared with the addition of ascorbic acid in order to increase the Vitamin C content;

    • (j) shall, where labelled “Vitaminized” or “Vitamin C Added”, contain not less than 18 mg of biologically active ascorbic acid per 100 ml of grape juice from concentrate, determined by the Roe and Kuether modified method at any time within 12 months from the date of packing; and

    • (k) may contain sodium benzoate in a proportion not exceeding 1 g per kg (1000 p.p.m.) where the grape juice from concentrate is packed cold in non-hermetically sealed containers.

    • SOR/85-586, s. 2;
    • SOR/86-481, s. 4.
  • 17 [Repealed, SOR/93-330, s. 17]

Glace Fruit, Cut Mixed Fruit

  • 18 Glace Fruit or Cut Mixed Fruit

    • (a) shall be the product made by impregnating and glazing with sugar, invert sugar, dextrose or glucose in dry or liquid form, whole or cut mixed fruit;

    • (b) shall contain not less than 68 per cent water soluble solids as estimated by a refractometer; and

    • (c) may contain

      • (i) artificial flavouring,

      • (ii) food colour,

      • (iii) a preservative, and

      • (iv) an acid ingredient.

Fruit Peel, Cut Mixed Peel

  • 19 Fruit Peel and Cut Mixed Peel

    • (a) shall be the product made by impregnating and glazing with sugar, invert sugar, dextrose or glucose, in dry or liquid form, the outer rinds of clean, sound, properly handled fruits;

    • (b) shall contain not less than 68 per cent water soluble solids as estimated by a refractometer; and

    • (c) may contain

      • (i) artificial flavouring,

      • (ii) food colour,

      • (iii) a preservative, and

      • (iv) an acid ingredient.

Mincemeat, Fruit Mince

  • 20 Mincemeat or Fruit Mince

    • (a) shall be the product prepared from fruit or dried fruit;

    • (b) shall contain

      • (i) suet,

      • (ii) salt or seasoning,

      • (iii) spices, and

      • (iv) a sweetening agent; and

    • (c) may contain

      • (i) a thickening agent,

      • (ii) vinegar,

      • (iii) spirituous liquor,

      • (iv) nuts,

      • (v) cooked meats,

      • (vi) fresh concentrated or a fermented fruit juice,

      • (vii) caramel, and

      • (viii) a preservative.

Pie Fillers, Pie Filling

  • 21 Pie Filler or Pie Filling

    • (a) shall be the product made by processing clean, sound, properly prepared ripe fruit with sugar, invert sugar, dextrose or glucose in dry or liquid form;

    • (b) shall contain

      • (i) not less than 30 per cent water soluble solids as estimated by a refractometer, and

      • (ii) in the case of apple or pumpkin pie filler or pie filling, not less than 20 per cent water soluble solids; and

    • (c) may contain

      • (i) a thickener,

      • (ii) an acid ingredient to compensate for any deficiency in the acidity of the fruit used,

      • (iii) spices,

      • (iv) artificial flavouring,

      • (v) food colour, and

      • (vi) a preservative.

Pie Fruits, Solid Pack or Heavy Pack

  • 22 Pie fruits shall be the canned product processed, with or without sugar, invert sugar or dextrose, in dry or liquid form, from clean, sound, properly prepared ripe fruit that has been partially or wholly precooked so as to allow the fruit to pack more closely.

Canned Vegetables

  • 23 Canned Vegetables

    • (a) shall be the product prepared by heat processing properly prepared fresh vegetables with or without

      • (i) water,

      • (ii) sugar, invert sugar, dextrose or glucose in dry or liquid form,

      • (iii) salt, or

      • (iv) a firming agent;

    • (b) shall be packed in hermetically sealed containers; and

    • (c) may contain, in the case of a particular vegetable, any other substance the addition of which to that vegetable is authorized by these Regulations.

Canned Vegetables with Sauce, Butter, Butter Sauce, Cheese Sauce or Tomato Sauce

  • 24 Canned Vegetables with Sauce, Butter, Butter Sauce, Cheese Sauce or Tomato Sauce

    • (a) shall be the product prepared by heat processing properly prepared fresh vegetables with or without

      • (i) water,

      • (ii) sugar, invert sugar, dextrose or glucose in dry or liquid form,

      • (iii) salt,

      • (iv) a firming agent,

      • (v) butter in an amount not less than three per cent by weight of total contents where the name of the product appearing on the label indicates the presence of butter,

      • (vi) cheese in an amount not less than three per cent by weight of total contents where the name of the product appearing on the label indicates the presence of cheese,

      • (vii) a thickener or thickeners,

      • (viii) vegetable oil,

      • (ix) sauce,

      • (x) tomato sauce,

      • (xi) seasoning and spices, or

      • (xii) a flavour enhancer;

    • (b) shall be packed in hermetically sealed containers; and

    • (c) may contain any natural flavouring ingredient or any other substance the addition of which to that vegetable is authorized by these Regulations.

Frozen Vegetables

  • 25 Frozen Vegetables

    • (a) shall be the product obtained by freezing properly prepared fresh vegetables; and

    • (b) may contain salt, a firming agent, any natural flavouring ingredient and, in the case of any particular vegetable, any other substance the addition of which to that vegetable is authorized by these Regulations.

Vegetable Juices

  • 26 Vegetable Juice

    • (a) shall be the unconcentrated pasteurized liquid expressed from clean, sound, fresh vegetables, with or without the application of heat, by any method that does not add water thereto; and

    • (b) may contain salt and, in dry form only, sugar, invert sugar or dextrose.

Bean Sprouts, Vegetables for Chop Suey

    • 27 (1) Bean Sprouts

      • (a) shall be the product made by heat processing clean, sound sprouts of the ming bean; and

      • (b) may contain

        • (i) sugar, invert sugar or dextrose in dry or liquid form,

        • (ii) salt, and

        • (iii) citric acid in no greater quantity than is necessary for more effective processing.

    • (2) Vegetables for Chop Suey

      • (a) shall be the product made by heat processing clean, sound sprouts of the ming bean together with other properly prepared fresh vegetables; and

      • (b) may contain

        • (i) sugar, invert sugar or dextrose in dry or liquid form,

        • (ii) salt, and

        • (iii) citric acid in no greater quantity than is necessary for more effective processing.

Beans with Pork, Beans with Pork and Tomato Sauce

    • 28 (1) Beans with Pork or Beans with Pork and Tomato Sauce

      • (a) shall be the product prepared from dried beans, pork and water with or without sauce, seasoning, spices, sweetening agent, salt, sodium bicarbonate, molasses and disodium phosphate; and

      • (b) shall contain not less than 60 per cent drained solids as determined by an acceptable method.

    • (2) Where beans with pork are prepared with tomato sauce, mould filaments shall not appear in more than 50 per cent of the microscopic fields when examined by the “Howard Method”.

    • (3) Meat used in the preparation of beans with pork shall be inspected and approved and shall be obtained from an establishment where government inspection is maintained.

    • SOR/95-548, s. 2.

Beans, Vegetarian Beans

    • 29 (1) Beans or Vegetarian Beans

      • (a) shall be the product prepared from dried beans with or without sauce, seasoning, spices and a sweetening agent; and

      • (b) shall contain not less than 60 per cent drained solids as determined by the official method.

    • (2) Where beans or vegetarian beans are prepared with tomato sauce, mould filaments shall not appear in more than 50 per cent of the microscopic fields when examined by the “Howard Method”.

Ripe Peas, Dried Soaked Peas, Dry Peas, Cooked Dry Peas

  • 30 Ripe Peas, Dried Soaked Peas, Dry Peas or Cooked Dry Peas shall be the product prepared from ripe or dried peas and may contain sauce, seasoning, spices and a sweetening agent.

Ripe Lima Beans, Dried Soaked Lima Beans, Dry Lima Beans, Cooked Dry Lima Beans

    • 31 (1) Ripe Lima Beans, Dried Soaked Lima Beans, Dry Lima Beans or Cooked Dry Lima Beans shall be the product prepared from ripe or dried lima beans and may contain sauce, seasoning, spices and a sweetening agent.

    • (2) Where ripe lima beans or dried soaked lima beans are packed with tomato sauce, mould filaments shall not appear in more than 50 per cent of the microscopic fields when examined by the “Howard Method”.

Hominy Corn

  • 32 Hominy Corn

    • (a) shall be the product prepared from either yellow or white dried mature corn with or without the use of a bleach;

    • (b) shall be packed in a liquid media; and

    • (c) may contain

      • (i) sugar, invert sugar or dextrose, in dry or liquid form, and

      • (ii) salt, seasoning and spices.

Frozen Mushrooms (Whole, Sliced, Diced, Chopped, Stems and Pieces or Pieces and Stems)

  • 33 Frozen Mushrooms (Whole, Sliced, Diced, Chopped, Stems and Pieces or Pieces and Stems)

    • (a) shall be the product obtained by freezing properly prepared mushrooms of the cultivated type; and

    • (b) may contain sodium metabisulphate, [sodium phosphate dibasic, sodium sulphate,] salt or any combination thereof where such additions are declared on the label.

Mushrooms, Stems and Pieces

    • 34 (1) Mushrooms, Stems and Pieces or Pieces and Stems

      • (a) shall be the product prepared from clean, sound cut stems and broken cap portions of mushrooms of the cultivated type packed with or without salt, ascorbic acid, citric acid or any combination thereof; and

      • (b) shall contain not less than 55 per cent by drained weight of combined mushroom stems and cap portions.

    • (2) Where the product is labelled “stems and pieces”, not less than 20 per cent by weight of the total drained product shall be cap portions.

    • (3) Where the product is labelled “pieces and stems”, not less than 50 per cent by weight of the total drained product shall be cap portions.

Creamed Mushrooms (Whole, Sliced or Chopped)

  • 35 Creamed Mushrooms

    • (a) shall be the product prepared from whole, sliced or chopped portions of mushrooms of the cultivated type to which has been added a cream sauce made from any of the following:

    • (b) shall contain

      • (i) refined vegetable or animal fat in an amount not less than three per cent by weight of total contents, and

      • (ii) whole, sliced or chopped portions of mushrooms in an amount not less than 35 per cent by weight of the total contents.

Olives

  • 36 Olives

    • (a) shall be the product prepared from the fruit of the olive tree; and

    • (b) may contain

      • (i) vinegar,

      • (ii) salt,

      • (iii) sugar, invert sugar or dextrose, in dry or liquid form,

      • (iv) spices,

      • (v) seasoning,

      • (vi) lactic acid,

      • (vii) a stuffing consisting of any edible food, and

      • (viii) in the case of ripe olives, ferrous gluconate.

Onions

    • 37 (1) Canned Onions

      • (a) shall be the product prepared from clean, sound, properly prepared fresh onions;

      • (b) shall be packed in a liquid media; and

      • (c) may contain

        • (i) sugar, invert sugar or dextrose in dry or liquid form,

        • (ii) salt, seasoning and spices, and

        • (iii) citric acid in no greater quantity than is necessary for more effective processing.

    • (2) Frozen Sliced, Chopped or Diced Onions

      • (a) shall be the product prepared from clean, sound, properly prepared fresh onions;

      • (b) shall be frozen and maintained at a temperature sufficiently low to ensure the preservation of the product; and

      • (c) may contain salt, seasoning and spices.

Pickles, Relishes, Chutneys

  • 38 Pickles, Relishes” or Chutneys

    • (a) shall be the product prepared from clean sound vegetables or fruits and salt and vinegar; and

    • (b) may contain

      • (i) spices,

      • (ii) seasonings,

      • (iii) sugar, invert sugar, dextrose or glucose, in dry or liquid form,

      • (iv) food colour,

      • (v) a preservative,

      • (vi) a firming agent,

      • (vii) polyoxethylene (20) sorbitan mono-oleate in an amount not exceeding 0.05 per cent of the product,

      • (viii) lactic acid,

      • (ix) vegetable oils, and

      • (x) in the case of relishes and mustard pickles only, a thickening agent.

  • 39 [Repealed, SOR/93-330, s. 18]

Apricot Nectar

  • 40 Apricot Nectar

    • (a) is the unfermented but fermentable pulpy product, intended for direct consumption, obtained by blending the edible part of sound and ripe apricots, in concentrated or unconcentrated form, with water and sweetening ingredients and preserved by a thermal process or by other physical means;

    • (b) shall contain

      • (i) not less than 35 per cent by weight of the apricot fruit, or the equivalent derived from the concentrated form of the fruit, and

      • (ii) not less than 13 per cent soluble solids by weight as determined by refractometer at 20°C, uncorrected for acidity and read as °Brix on the International Sucrose Scale;

    • (c) shall not contain

      • (i) more than three grams of ethanol per kilogram of product, and

      • (ii) more than 10 milligrams of hydroxymethylfurfural per kilogram of product;

    • (d) may contain

      • (i) citric acid, malic acid, or lemon juice, and

      • (ii) Vitamin C;

    • (e) shall not contain honey if another sweetening ingredient is added;

    • (f) shall have the characteristic colour, aroma and flavour of the fruit from which it is made; and

    • (g) shall not contain mould filaments in more than 25 per cent of the microscopic fields when examined by the method approved by the Laboratories Directorate of the Agency.

    • SOR/86-601, s. 1;
    • SOR/2000-184, s. 28.

Peach Nectar or Pear Nectar

  • 40.1 Peach Nectar or Pear Nectar

    • (a) is the unfermented but fermentable pulpy product, intended for direct consumption, obtained by blending the edible part of sound and ripe peaches or pears, in concentrated or unconcentrated form, with water and sweetening ingredients and preserved by a thermal process or by other physical means;

    • (b) shall contain

      • (i) not less than 40 per cent by weight of the named fruit, or the equivalent derived from the concentrated form of the fruit, and

      • (ii) not less than 13 per cent soluble solids by weight as determined by refractometer at 20°C, uncorrected for acidity and read as °Brix on the International Sucrose Scale;

    • (c) shall not contain

      • (i) more than 3 grams of ethanol per kilogram of product, and

      • (ii) more than 10 milligrams of hydroxymethylfurfural per kilogram of product;

    • (d) may contain

      • (i) citric acid, malic acid or lemon juice, and

      • (ii) Vitamin C;

    • (e) shall not contain honey if another sweetening ingredient is added;

    • (f) shall have the characteristic colour, aroma and flavour of the fruit from which it is made; and

    • (g) shall not contain mould filaments in more than 25 per cent of the microscopic fields when examined by the method approved by the Laboratories Directorate of the Agency.

    • SOR/86-601, s. 1;
    • SOR/2000-184, s. 29.

Prune Nectar

  • 41 Prune Nectar (a water extract from dried prunes)

    • (a) shall be the food prepared by the addition of water to a concentrated water extract of dried prunes;

    • (b) may contain citric acid, lemon juice, or both;

    • (c) may contain ascorbic acid; and

    • (d) shall contain not less than 18.5 per cent by weight of water soluble solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity.

Sauerkraut with Preservative

  • 42 Sauerkraut with Preservative

    • (a) shall be the product obtained by the fermentation of properly prepared and shredded cabbage to which salt has been added and to which is added one of the following preservatives or a salt thereof and that is not heat processed:

      • (i) benzoic acid,

      • (ii) sorbic acid, or

      • (iii) sulphurous acid; and

    • (b) may contain

      • (i) water,

      • (ii) salt,

      • (iii) spices,

      • (iv) seasoning,

      • (v) other natural flavouring ingredients to give the product a specific flavour characteristic, and

      • (vi) lactic acid.

    • SOR/80-762, s. 9.
  • 43 [Repealed, SOR/93-330, s. 19]

Sweetened Frozen Concentrated Orange Juice

  • 44 Sweetened frozen concentrated orange juice is the frozen product that

    • (a) is referred to in subsections 27.2(1), (2) and (3) in Table II of Schedule I and that, before the addition of any sweetening ingredients, meets the requirements for frozen concentrated orange juice Canada C grade referred to in subsection 27.2(6); and

    • (b) contains a sweetening ingredient or fructose, in dry or liquid form, or any combination thereof.

    • SOR/88-8, s. 3.

SCHEDULE III(Sections 20, 21, 22, 22.1, 23, 24, 24.1, 25, 52, 55 and 56)

  • [SOR/83-918, s. 3]

TABLE I

Containers for Canned Fruit and Vegetable Products for Which Grades are Established*

I ProductsContainer
II Volume DesignationIII Dimensions of Metal Containers in inches and sixteenths of an inch, and in millimetresFootnote for TABLE I Containers for Canned Fruit and Vegetable Products for Which Grades are Established***
(1)Fruits packed with or without water, fruit juice, fruit juice from concentrate syrup or any combination thereof, heavy or solid pack5 fl oz142 ml211 × 203.568 × 56
10 fl oz284 ml211 × 40068 × 101
14 fl oz398 ml300 × 40776 × 112
307 × 30987 × 90
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz 2.84 l603 × 700157 × 177
(2)Vegetables (except as hereinafter specifically provided)10 fl oz 284 ml211 × 40068 × 101
14 fl oz398 ml300 × 40776 × 112
307 × 30987 × 90
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
(3)Fruit and vegetable juices, but not including concentrated apple juice, carbonated juices and juices packed with nitrogen7.0 fl oz200 mlany dimensions
8.8 fl oz250 mlany dimensions
10.0 fl oz284 ml207.5 × 410.562 × 118
211 × 40068 × 101
14.0 fl oz398 ml300 × 40776 × 112
17.6 fl oz500 mlany dimensions
19.0 fl oz540 ml307 × 40987 × 115
26.4 fl oz750 mlany dimensions
28.0 fl oz796 ml401 × 411103 × 119
35.2 fl oz1.00 lany dimensions
48.0 fl oz1.36 l404 × 700107 × 177
52.8 fl oz1.50 lany dimensions
64.0 fl oz1.82 lany dimensions
70.4 fl oz2.00 lany dimensions
(4)Asparagus12 fl oz341 ml211 × 40968 × 115
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
(5)Corn, Vacuum Pack7 fl oz199 ml211 × 30468 × 82
12 fl oz341 ml307 × 30687 × 85
19 fl oz540 ml307 × 40987 × 115
75 fl oz2.13 l603 × 600157 × 152
(6)[Repealed, SOR/93-330, s. 20]
(7)Mushrooms in brine4½ fl oz128 ml211 × 20068 × 50
10 fl oz284 ml211 × 40068 × 101
14 fl oz398 ml300 × 40776 × 112
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
(8)Tomato Paste5½ fl oz156 ml202 × 30854 × 88
13 fl oz369 ml300 × 40076 × 101
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
126 fl oz3.58 l603 × 812157 × 222
(9)Tomato Pulp, Tomato Purée, Concentrated Tomato Juice12 fl oz341 ml211 × 40968 × 115
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
126 fl oz3.58 l603 × 812157 × 222
(10)Maraschino, Creme de Menthe and Cocktail Cherries125 ml
250 ml
375 ml
2 l
4 l
(11)Sweet Potatoes, Cut8 fl oz227 ml211 × 30468 × 82
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
(12)Sweet Potatoes, Whole21 fl oz597 ml404 × 307107 × 87
(13)Tomato Catsup, Tomato Ketchup375 ml
575 ml
750 ml
1 L
1.25 L
1.50 L
19 fl oz540 ml
(Metal container only)307 × 40987 × 115
  • Return to footnote *The dimensions given for metal containers are the diameter and height thereof.

  • Return to footnote **Overall dimensions on cans are expressed in the manner used in the industry, e.g. “211” means 2 11/16 inches.

  • SOR/78-170, s. 9;
  • SOR/80-762, s. 10;
  • SOR/81-337, s. 6;
  • SOR/86-853, s. 1;
  • SOR/89-266, s. 4;
  • SOR/93-330, s. 20;
  • SOR/94-136, s. 1;
  • SOR/95-548, s. 2;
  • SOR/98-473, s. 1.

TABLE II

Containers for Frozen Fruit and Vegetable Products for Which Grades Are Established

FROZEN PRODUCTSNET CONTENTS OF CONTAINERSMEASURE
(1)Fruits, fruits with added sugar, syrup, fruit juice or fruit juice from concentrate
  • 225 g,
  • 425 g,
  • 1 kg,
  • 1.25 kg,
  • 1.5 kg,
  • 1.75 kg,
  • 2 kg
by weight
(2)Fruits, dry pack or pie pack, unsweetened, no sugar added
  • 300 g,
  • 600 g,
  • 1 kg,
  • 1.25 kg,
  • 1.5 kg,
  • 1.75 kg,
  • 2 kg
by weight
(3)Peas, whole kernel corn, lima beans
  • 350 g,
  • 500 g,
  • 750 g,
  • 1 kg,
  • 1.25 kg,
  • 1.5 kg,
  • 1.75 kg,
  • 2 kg
by weight
(4)Spinach
  • 300 g,
  • 500 g,
  • 750 g,
  • 1 kg,
  • 1.25 kg,
  • 1.5 kg,
  • 1.75 kg,
  • 2 kg
by weight
(5)Mixed vegetables or macedoine, peas and carrots, whole, diced or sliced carrots
  • 300 g,
  • 500 g,
  • 750 g,
  • 1 kg,
  • 1.25 kg,
  • 1.5 kg,
  • 1.75 kg,
  • 2 kg
by weight
(6)Special blends or combination mixed vegetables (where there is one or more graded vegetable)
  • 300 g,
  • 500 g,
  • 750 g,
  • 1 kg,
  • 1.25 kg,
  • 1.5 kg,
  • 1.75 kg,
  • 2 kg
by weight
(7)Other vegetables including asparagus, broccoli, Brussels sprouts, cauliflower and green and wax beans
  • 300 g,
  • 500 g,
  • 750 g,
  • 1 kg,
  • 1.25 kg,
  • 1.5 kg,
  • 1.75 kg,
  • 2 kg
by weight
(8)Squash, cooked or diced uncooked
  • 400 g,
  • 750 g,
  • 1 kg,
  • 1.25 kg,
  • 1.5 kg,
  • 1.75 kg,
  • 2 kg
by weight
(9)French fried potatoes
  • 225 g or less in whole number multiples of 25 g,
  • 250 g,
  • 500 g,
  • 1 kg,
  • 1.25 kg,
  • 1.5 kg,
  • 1.75 kg,
  • 2 kg,
  • Any size over 2 kg but not over 20 kg
by weight
(10)Corn-on-cobnumber of cobsby count
NET CONTENTS OF CONTAINERSCONTAINER DIMENSIONS
(11)Frozen concentrated apple juice6¼ fl. oz. 177 ml202 × 31454 × 98by volume
12½ fl. oz. 355 ml211 × 41468 × 123by volume
32  fl. oz. 909 ml401 × 510103 × 142by volume
48  fl. oz. 1.36 l404 × 700107 × 177by volume
  • SOR/78-170, s. 10(F);
  • SOR/81-337, s. 7;
  • SOR/89-266, s. 5;
  • SOR/91-369, s. 1;
  • SOR/93-330, s. 21;
  • SOR/98-579, s. 5.

TABLE III

Standard Containers for Specified Fruit and Vegetable Products*

I ProductsContainer
II Volume or Weight DesignationIII Dimensions of Metal Containers in inches and sixteenths of an inch, and in millimetresFootnote for TABLE III Standard Containers for Specified Fruit and Vegetable Products***
(1)Beans with Pork, Beans, Vegetarian Beans4½ fl oz128 ml211 × 20068 × 50
8 fl oz227 ml211 × 30468 × 82
10 fl oz284 ml211 × 40068 × 101
14 fl oz398 ml300 × 40776 × 112
401 × 212103 × 69
19 fl oz540 ml307 × 40987 × 115
401 × 306103 × 85
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
(2)Infant and Junior Foods4½ fl oz128 ml202 × 213.554 × 72
7½ fl oz213 ml211 × 30068 × 76
(3)Vegetable soups, condensed10 fl oz284 ml211 × 31468 × 98
211 × 40068 × 101
14 fl oz398 ml300 × 40776 × 112
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
(4)Vegetable soups, ready-to-serve8 fl oz227 ml211 × 30468 × 82
10 fl oz284 ml211 × 31468 × 98
211 × 40068 × 101
14 fl oz398 ml300 × 40776 × 112
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
(5)Spaghetti in Tomato Sauce4½ fl oz128 ml211 × 20068 × 50
8 fl oz227 ml211 × 30468 × 82
10 fl oz284 ml211 × 40068 × 101
14 fl oz398 ml300 × 40776 × 112
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
(6)Pineapple, Sliced, Crushed, Tidbits and Chunks5 fl oz142 mL211 × 203.568 × 56
8 fl oz227 mL307 × 201.2587 × 52
10 fl oz284 mL211 × 40068 × 101
14 fl oz398 mL300 × 40776 × 112
307 × 30987 × 90
19 fl oz540 mL307 × 40987 × 115
28 fl oz796 mL401 × 411103 × 119
48 fl oz1.36 L404 × 700107 × 177
100 fl oz2.84 L603 × 700157 × 177
(6.1)[Repealed, SOR/92-644, s. 1]
(7)Grapefruit, Orange, Grapefruit and Orange Sections5 fl oz142 ml211 × 203.568 × 56
10 fl oz284 ml211 × 40068 × 101
14 fl oz398 ml300 × 40776 × 112
307 × 30987 × 90
19 fl oz540 ml307 × 40987 × 115
28 fl oz796 ml401 × 411103 × 119
48 fl oz1.36 l404 × 700107 × 177
100 fl oz2.84 l603 × 700157 × 177
(8)Fruit juices including citrus and pineapple juices but not including lemon, lime, grape, cherry, black currant and raspberry juices or the juices of other berries, carbonated juices and juices packed with nitrogen7.0 fl oz.200 mlany dimensions
8.8 fl oz.250 mlany dimensions
10.0 fl oz.284 ml207.5 × 410.562 × 118
211 × 40068 × 101
14.0 fl oz.398 ml300 × 40776 × 112
17.6 fl oz.500 mlany dimensions
19.0 fl oz.540 ml307 × 40987 × 115
26.4 fl oz.750 mlany dimensions
28.0 fl oz.796 ml401 × 411103 × 119
35.2 fl oz.1.00 lany dimensions
48.0 fl oz.1.36 l404 × 700107 × 177
52.8 fl oz.1.50 lany dimensions
64.0 fl oz.1.82 lany dimensions
70.4 fl oz.2.00 lany dimensions
(9)Mushrooms including Creamed, Stems and Pieces in Brine4½ fl oz.128 ml211 × 20068 × 50
202 × 213.554 × 72
10 fl oz.284 ml211 × 40068 × 101
14 fl oz.398 ml300 × 40776 × 112
19 fl oz.540 ml307 × 40987 × 115
28 fl oz.796 ml401 × 411103 × 119
48 fl oz.1.36 l404 × 700107 × 177
100 fl oz.2.84 l603 × 700157 × 177
(10)Bean Sprouts Vegetables for Chop Suey10 fl oz.284 ml211 × 40068 × 101
14 fl oz.398 ml300 × 40776 × 112
19 fl oz.540 ml307 × 40987 × 115
28 fl oz.796 ml401 × 411103 × 119
48 fl oz.1.36 l404 × 700107 × 177
100 fl oz.2.84 l603 × 700157 × 177
(11)Pie Fruits, Pie Fillers and Pie Fillings10 fl oz.284 ml211 × 40068 × 101
14 fl oz.398 ml300 × 40776 × 112
307 × 30987 × 90
19 fl oz.540 ml307 × 40987 × 115
28 fl oz.796 ml401 × 411103 × 119
48 fl oz.1.36 l404 × 700107 × 177
100 fl oz.2.84 l603 × 700157 × 177
(12)Glace Fruits, Glace Pineapple, Cut Oranges, Lemon and Citron Peel, Cut Mixed Peel, and Cut Mixed Fruit100 g
225 g
450 g
(13)[Repealed, SOR/93-330, s. 22]
(14)Jams, Jellies, Marmalades, and Preserves (Conserves) but not including Cranberry Jelly, Jellied Cranberries, and Cranberry Sauce250 mlany dimensions
375 mlany dimensions
500 mlany dimensions
750 mlany dimensions
1 lany dimensions
1.5 lany dimensions
2 lany dimensions
3 lany dimensions
4 lany dimensions
(15)Mandarin Oranges5 fl oz.142 ml211 × 203.568 × 56
10 fl oz.284 ml215 × 30475 × 82
85 fl oz.2.42 l603 × 602157 × 155
(16)Grape juice, concentrated grape juice and grape juice from concentrate, but not including carbonated juices and juices packed with nitrogen7.0 fl oz.200 mlany dimensions
8.8 fl oz.250 mlany dimensions
10.0 fl oz.284 ml207.5 × 410.562 × 118
12.0 fl oz.341 mlany dimensions
17.6 fl oz.500 mlany dimensions
24.0 fl oz.682 mlany dimensions
26.4 fl oz.750 mlany dimensions
35.2 fl oz.1.00 lany dimensions
40.0 fl oz.1.14 lany dimensions
48.0 fl oz.1.36 l404 × 700107 × 177
52.8 fl oz.1.50 lany dimensions
64.0 fl oz.1.82 lany dimensions
70.4 fl oz.2.00 lany dimensions
(17)Pickles, Relishes and Chutneys125 mL
250 mL
375 mL
500 mL
750 mL
1 L
1.25 L
1.5 L
2 L
100 fl oz.2.84 L
4 L
(18)Green Olives, but not including Ripe Olives, Black Olives and California Ripe Olives125 mL
225 mL
250 mL
375 mL
398 mL
500 mL
625 mL
750 mL
1 L
1.25 L
1.5 L
2 L
(19)Sauerkraut with Preservative10 fl oz.284 ml211 × 40068 × 101
14 fl oz.398 ml300 × 40776 × 112
307 × 30987 × 90
19 fl oz.540 ml307 × 40987 × 115
28 fl oz.796 ml401 × 411103 × 119
32 fl oz.909 mlany dimensions
48 fl oz.1.36 l404 × 700107 × 177
100 fl oz.2.84 l603 × 700157 × 177
(20)Horseradish Sauce, Creamed Horseradish125 ml
250 ml
500 ml
2 l
4 l
(21)[Repealed, SOR/2001-80, s. 7]
(22)[Repealed, SOR/94-136, s. 2]
(23)[Repealed, SOR/2003-6, s. 69]
  • Return to footnote *The dimensions given for metal containers are the diameter and height thereof.

  • Return to footnote **Overall dimensions for cans are expressed in the manner used in the industry, e.g. “211” means 2 11/16 inches.

  • SOR/78-170, s. 11;
  • SOR/80-762, ss. 11 to 13;
  • SOR/81-337, s. 8;
  • SOR/85-377, s. 2;
  • SOR/85-729, s. 3;
  • SOR/86-853, ss. 2, 3;
  • SOR/89-266, ss. 6 to 9;
  • SOR/92-644, s. 1;
  • SOR/93-330, ss. 22, 23;
  • SOR/94-136, s. 2;
  • SOR/98-579, s. 6;
  • SOR/2001-80, s. 7;
  • SOR/2003-6, ss. 68, 69.

TABLE IV[Repealed, SOR/98-579, s. 7]

SCHEDULE IV(ss. 26, 29 and 35)

Table I*

Minimum Net and Drained Weights

A. Canned Fruits

Column IColumn IIColumn IIIColumn IVColumn VColumn VI
10 fl. oz.14 fl. oz.19 fl. oz.28 fl. oz.100 fl. oz.
Products211 × 400300 × 407307 × 409401 × 411603 × 700
OuncesOuncesOuncesOuncesOunces
NetDrainedNetDrainedNetDrainedNetDrainedNetDrained
1Apples, Crab Apples
  • (a) 
    Solid Pack, Pie Fruit
15202797
  • (b) 
    Syrup Pack
15½920½12291711063
2Apple Sauce 10½15½2129110
3Apricots
  • (a) 
    Syrup Pack
1161682111291511058
  • (b) 
    Heavy Pack, Pie Fruit
15½1020½14282010580
  • (c) 
    Water Pack
10½615½820½11281510558
4Blackberries, Boysenberries
  • (a) 
    Syrup Pack
1115½920½12291711063
  • (b) 
    Water Pack
10½1592012281710563
5Blueberries
  • (a) 
    Syrup Pack
11